Baked pasta

Method8 steps

1. 1

   Step 1: Wash and chop the 200 g fresh tomatoes. Peel the garlic clove (1). Heat a little olive oil in a frying pan, add the garlic and fresh tomato and cook, stirring, until the garlic is fragrant and the tomato begins to soften.

   Uses 200 g fresh tomatoes, chopped · 1 garlic clove · A little olive oil for sauce

   
2. 2

   Step 2: Add the 250 ml passata and basil to the fresh tomato mixture, season with some salt to taste and cook gently until the sauce is heated through and the fresh tomato is tender.

   Uses Cooked fresh tomato and garlic in olive oil · 250 ml tomato passata · Basil, to taste · Salt for sauce, to taste

   
3. 3

   Step 3: Bring a pot of water to the boil, season it with salt to taste and add the 300 g dry pasta. Cook according to its package directions until just al dente, then drain.

   Uses Water, enough to boil the pasta · Salt for pasta water, to taste · 300 g dry cannelloni rigati pasta

   
4. 4

   Step 4: Mix the drained al dente pasta with the prepared tomato and basil sauce until evenly coated.

   Uses Drained cooked pasta · Prepared fresh-tomato and passata sauce

   
5. 5

   Step 5: Dice the 200 g mozzarella if needed, fold it through the sauced pasta and transfer the mixture to a grill-safe oven dish.

   Uses Pasta coated in prepared tomato sauce · 200 g mozzarella, diced

   
6. 6

   Step 6: Cover the prepared pasta with a layer of breadcrumbs, drizzle with the remaining topping olive oil and sprinkle over the 40 g grated Emmental.

   Uses Sauced pasta with mozzarella in oven dish · Breadcrumbs, enough for a layer over the pasta · A drizzle olive oil for topping · 40 g Emmental cheese, grated

   
7. 7

   Step 7: Preheat the oven grill or broiler. Place the topped pasta beneath it for about 10 minutes, watching closely, until the cheese melts, the pasta is hot and the breadcrumb topping is golden. Move the dish farther from the element if the top colours too quickly.

   Uses Breadcrumb and Emmental topped pasta

8. 8

   Step 8: Remove the hot dish carefully and divide the finished pasta among three servings. Serve while the cheese is melted and the topping is crisp.

   Uses Hot finished pasta gratin