Monday, July 4, 2011

Tomato & Mozzarella Pasta al Forno

When I stumbled upon this recipe, I didn't even know what it actually meant, but it looked and sounded like it'd be good. Apparently "al forno" means the pasta is cooked twice - once boiled by itself and once baked in the oven. Peter and I both like our pasta to be al dente so we undercooked it in the water so that after baking in the oven it wouldn't be soggy and overcooked.

This dish was easy and delicious! It's definitely being added to our frequent "go-to" recipes!

2 tablespoons extra virgin olive oil

3 garlic cloves
2 (14.5 ounce) cans diced tomatoes
1 teaspoon dried oregano
1 pound penne pasta
8 ounces fresh mozzarella cheese
2/3 cup parmesan cheese


1. Heat olive oil in pan.
2. Mince garlic and add to oil. Cook for about 1 minute.
3. Add tomatoes and oregano. Simmer rapidly, stirring occasionally until thickened (about 15 minutes).
4. Toss pasta with sauce.
5. Place half of the pasta in a greased 9“ x 13” baking dish. Cover with half of the parmesan and mozzarella cheeses.
6. Top with remaining pasta then remaining parmesan and mozzarella cheeses.
7. Bake at 400 degrees for 20 minutes.

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