How to Cook Baked Pasta With Tomatoes and Bocconcini

by Jonathan Hosking

Baked pasta with tomatoes and bocconcini

Supplies

  • Extra virgin olive oil
  • 1 White onion, finely chopped
  • 2 Garlic cloves, thinly sliced
  • 1-2 dried red chillies, crumbled
  • 3*400g can of tomatoes
  • Large handful of basil leaves
  • 400 Grams Orecchiette pasta
  • 4 Big handfuls of freshly grated Parmesan
  • 150 Grams Bocconcini, sliced
  • Instructions

    Step 1

    Safety and hygiene issues: keep little kids away from hot and sharp items, wash basil properly, don't touch hot stuff with bare hands.

    Step 2

    First get out all of your ingredients.

    Step 3

    You will need: A large saucepan, blender, large pan, knife, large baking dish and a grater.

    Step 4

    Next preheat oven to 200 degrees.

    Step 5

    To start cooking place a couple of glugs of oil, onion, garlic and chilli in a large saucepan and cook for 10 minutes or until soft but not coloured.

    Step 6

    Add your canned tomatoes and 200ml of water to the onion mixture then, bring to the boil and simmer over medium low heat, stirring occasionally to break up the tomatoes for 20 minutes.

    Step 7

    Then put through a blender to make a loose sauce.

    Step 8

    Meanwhile, cook pasta in a large pan of boiling salted water according to packet instructions, after that drain then toss with half the sauce and a handful of Parmesan.

    Step 9

    Get yourself a large baking dish and rub with oil, then layer 1/3 of the pasta in the dish, followed by 1/3 of the remaining sauce, a handful of Parmesan and a 1/3 of the bocconcini.

    Step 10

    Repeat until you have used all the ingredients ending with a good layer of cheese then bake in the oven for 15 minutes or until golden, crisp and bubbling.

    Step 11

    Serve and enjoy. I would rate this dish a 9/10 because of the presentation.

    Step 12

    I would improve this recipe by seasoning it, adding some basil when the sauce is finished and adding more Parmesan.