Tomato & Basil Pasta Bake with Cherry Tomatoes & Mozzarella

Vegetarian
Italian
Contains Dairy

Dive into a hearty serving of pasta baked to perfection with zesty tomatoes, aromatic basil, and the creamy goodness of mozzarella. A vegetarian treat that's both delightful and filling.

by Ashley Lane

Founder & Former Chef / Food Enthusiast

Ashley founded JustCook back in 2014 formerly Livefreshr. Having created 100s of recipes over the years these live on in history and have their place amongst the thousands of new recipes from creators all around the world.

Nutrition Per Serving

Calories 890
Carbs 86.7g
Fat 45.8g
Fibre 6.7g
Protein 30.7g
Sugar 12.9g

Reviews

5.0

2 reviews

Follow the recipe steps below or or View in App

Step 1
Preheat the grill to 180C and bring a pan of salted water to the boil. Meanwhile, finely chop up the garlic, dice the onion and halve the cherry tomatoes.
Step 2
Add the pasta to the boiling water and cook until al dente.
Step 3
Preheat a frying pan or a saucepan over medium heat, add olive oil, then add the onion and garlic. Cook, stirring regularly for 2-3 minutes until the onions are translucent.
Step 4
Stir in the tomato passata. Once it begins to bubble, reduce the heat and simmer. Season with salt and pepper to taste.
Step 5
Drain the al dente pasta and add it to the tomato sauce mixture.
Step 6
Add the basil pesto, feta, cream, balsamic vinegar, half of the mozzarella, 3/4 of the basil leaves, and cherry tomatoes to the pan. Season with a tiny pinch of salt and pepper. Mix everything together until a creamy sauce has formed.
Step 7
If the saucepan is not oven-friendly, transfer the mixture to a baking dish. Place the mozzarella slices on top of the pasta and place under the grill in the middle of the oven. Let the cheese melt and bubble for about 5 minutes.
Step 8
Remove from the oven, top with the remaining fresh basil leaves, allow to sit for a few minutes, and then serve.