There are some dishes you just can’t get enough of. They’re on your weekly menu, and yet you still look forward to the next time you get to eat them. While there are dishes I’m over after trying them once, there are others I can’t get enough of. Our tomato mozzarella pasta bake falls firmly into the latter category. I can simply never say no. Make it for yourself today and you’ll see what I mean.

Creamy & Delicious: Our Tomato Mozzarella Pasta Bake

Tomatoes and mozzarella are a match made in heaven. In Italy, they are served as an appetizer salad refined with olive oil and fresh basil. Really, it’s this combination that forms the basis of numerous other culinary creations and it’s not hard to see why. It’s simply oh-so good! You can also find them in this tomato mozzarella pasta bake. And it’s not only yummy, but incredibly easy to prepare.

Our tomato mozzarella pasta bake requires little effort and the shopping list is short. You’ll need short pasta such as penne or fusilli, fresh cherry tomatoes, heavy cream, fresh basil, mozzarella, and tomato purée. From your pantry, you’ll need: garlic, olive oil, dried oregano, salt, pepper, and sugar. Got everything? Then let’s get started.

Casseroles like this one are a great idea if you want to cook with little effort. First, cook the pasta according to package directions. Meanwhile, mince the garlic, halve the cherry tomatoes, and heat the oil in a pan. Fry the garlic pieces in the hot fat and add the halved tomatoes when they become fragrant. Let everything cook briefly until the tomatoes begin to melt, then add the tomato purée and the heavy cream. Add one ball of diced mozzarella. Season everything and let the sauce simmer a little. You’ll know your sauce has reached the desired consistency once the mozzarella makes little cheese strings when you stir it. The mozzarella gives the sauce a particularly mild aroma and a creamy, cheesy texture. Stir in the cooked pasta and pour everything together into a baking dish.

Cut the remaining mozzarella into thin slices and then top the mozzarella with it. Bake for 25 minutes, the cheese should be melted and crispy. Once golden and bubbly, your casserole is ready to take out of the oven.Let it cool briefly and serve with fresh basil. Mmm, delicious. Sometimes, it really is just the simple pleasures in life!

Want more? Then treat yourself to our moussaka eggplant casserole,Greek feta bake, and tortellini caprese casserole.

TOMATO MOZZARELLA PASTA BAKE

Prep time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 4

Necessary tools

1 (8×12 inch) baking dish

INGREDIENTS

12 oz pasta, e.g. penne
Salt
2 garlic cloves
1 cup cherry tomatoes
1 tbsp olive oil
2 balls mozzarella
1 (14 oz) can crushed tomatoes
1 cup heavy cream
1 tsp sugar
1 tsp dried oregano
Pepper
Fresh basil

INSTRUCTIONS

Following package instructions, cook the pasta in a pot of salted water until al dente. Preheat the oven to 350 °F.
As the pasta boils, peel and mince the garlic. Wash and halve the cherry tomatoes.
Heat the olive oil in a pan and sauté the garlic briefly. Then add the cherry tomatoes and sauté for 1 minute.
Dice one ball of mozzarella. In a pan, combine the crushed tomatoes, heavy cream, and diced mozzarella. Stir well.
Stir in the sugar, oregano, and basil. Simmer the sauce over medium heat for at least 5 minutes until the cheese has dissolved and is stringy. Season to taste with salt and pepper.
Drain the cooked pasta and mix well with the sauce. Then pour both into a baking dish.
Cut the mozzarella into thin slices, spread it on top of the pasta and tomato mix.
Put the casserole in the oven. Bake on the middle rack for 25 minutes until the mozzarella is melted and lightly browned.
Allow the casserole to cool briefly after baking and serve with fresh basil.