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Pasta casserole with tomato and mozzarella sauce

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Ingredients for 4 servings:

  • 500 g pasta
  • 250 g mascarpone
  • 500 g tomatoes, pureed
  • oregano
  • salt and pepper
  • e.g. milk
  • 3 balls of mozzarella

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cook the pasta according to the package instructions until it’s still al dente. Heat the passata in a small saucepan and add the mascarpone a spoonful at a time. Season the sauce with oregano, salt, and pepper. If the sauce seems too thick, add milk until the desired consistency is reached. Spread the pasta in a small baking dish and pour the sauce over it. Slice the mozzarella balls and scatter them over the casserole. Bake the casserole at 180°C (convection oven) for about 30 minutes, until the cheese melts and turns golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Pasta casserole with tomato and mozzarella sauce