Ingredients
Scale
- 400g (14 oz) of pasta (penne or ziti recommended)
- 400g (14 oz) of tomato sauce, preferably homemade or high-quality passata
- 200g (7 oz) of mozzarella cheese, shredded or sliced
- Fresh basil leaves
- 2–3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper to taste
- Optional: a pinch of red pepper flakes for added heat
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in the tomato sauce and season with salt, pepper, and red pepper flakes if using. Simmer for 10-15 minutes.
- Preheat oven to 200°C (392°F). Mix cooked pasta with the sauce, ensuring every piece is coated. Transfer to a baking dish. Top with shredded mozzarella and basil leaves.
- Bake for about 15 minutes or until cheese is melted and bubbly with a golden crust. Garnish with additional basil before serving hot.
Notes
- For added flavor, sprinkle Parmesan cheese on top before baking.
- Use fresh basil for maximum aroma and freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the cheese texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 50 mg