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Tomato And Mozzarella Al Forno

Fettuccine.Inn's picture
Ingredients
  Extra virgin olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Italian plum tomatoes/2 pound fresh tomatoes, seeded and chopped 14 Ounce, chopped (400 Gram)
  Fresh oregano/1 teaspoon dried oregano 2 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Dried pasta 1 Pound (500 Gram)
  Mozzarella cheese 8 Ounce, cut in to 2.5cm (1 in) cubes
  Grated parmesan 3 Ounce
Directions

Preheat oven to 200°C (400°F) Gas 6.
Heat oil in a large frying pan.
Add garlic and cook over medium high heat until fragrant, 1 minute.
Add tomatoes and oregano and simmer rapidly, stirring occasionally, until thickened, 15 minutes.
Add salt and pepper to taste.
Remove and reserve 6 tbsp tomato sauce from the pan.
Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite.
Drain, reserving 1/2 cup pasta water.
Toss drained pasta with remaining sauce, adding reserved water as needed.
Place half the pasta in an oiled 30cm x 20cm x 5cm (12in x 8in x 3in) oven-proof dish.
Cover with half the mozzarella and half the parmesan.
Top with remaining pasta.
Cover with reserved tomato sauce and remaining mozzarella.
Sprinkle with remaining parmesan.
Bake until golden and bubbling, 15 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mozzarella
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
4

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