Baked pasta

Name: Baked pasta - Timea L.
Ingredients: 200 g farfalle pasta; 1 clove of garlic; 100 g pancetta (you can substitute with kaizer); 3 tablespoons olive oil; 2 tablespoons tomato sauce; 250 g mozzarella; 2 fresh basil leaves; salt; pepper; butter (for greasing the baking dish)

Pasta/Pizza - Baked pasta by Timea L. - Recipia

Whenever I want something quick to prepare in the oven, I think of a dish with pasta, mozzarella, and a bit of pancetta. I've made this version with farfalle quite a few times, especially when I know I have mozzarella in the fridge and a bit of pancetta or even some ham left over from another recipe. I love that there isn't much to chop, not much to monitor, and you don't have to stand by the stove for long. I'm sure anyone can make it without any hassle. Quick Info Total time: 35-40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes (including baking) Servings: 2-3 Difficulty: easy Recipe type: baked pasta, suitable for lunch or dinner Ingredients 200 g farfalle pasta 1 clove of garlic 100 g pancetta (or ham) 3 tablespoons olive oil 2 tablespoons tomato puree (or passata) 250 g mozzarella 2 fresh basil leaves salt pepper butter (for greasing the baking dish) Preparation steps 1. Boil water in a pot suitable for the amount of pasta. When the water is boiling, add salt and then the farfalle pasta. Cook according to the package instructions until al dente. Drain well as soon as they are ready. 2. While the pasta is boiling, heat the olive oil in a pan over low heat. Add the whole clove of garlic. Watch closely, as it only needs to be lightly browned, not burnt. When the garlic has colored, remove it from the pan and discard it. 3. Add the pancetta (or ham) cut into thin strips to the same oil. Let it cook on low heat until it starts to release its fat and becomes slightly golden. Stir occasionally with a wooden spoon. 4. Add the two tablespoons of tomato puree over the pancetta. Season with salt and pepper to taste. Let everything simmer on low heat for about 5 minutes to thicken the sauce a bit. 5. When the pasta is drained, pour it over the pancetta sauce in the pan. Mix well to coat evenly. 6. Remove the mozzarella from its packaging and drain it well. Cut it into slices that are not too thin, but not too thick, about the size of a little finger. 7. Grease a suitable baking dish (ceramic or glass) with butter. Place a layer of pasta with sauce and pancetta. On top of this layer, arrange the mozzarella slices, then sprinkle the washed and torn basil leaves. 8. Preheat the oven to 200 degrees Celsius. Bake the pasta dish for 10-15 minutes, or until the mozzarella has melted beautifully and the basil smells fresh. 9. Remove the dish and serve the pasta while it's hot, directly from the tray. Why I make this recipe often It's one of those recipes where I don't need complicated ingredients. I love that I can easily adapt it to what I have in the fridge and I don't waste time with long preparations. Baked pasta comes together quickly and is suitable for two or three servings, so there's not much left over for the next day. Tips and Variations Tips Do not let the garlic burn; if it turns too brown, the taste changes and becomes bitter. If you have ball mozzarella, even better, but it still needs to be drained well. A ceramic or glass dish retains heat better and helps the mozzarella melt evenly. Substitutions You can use any type of short pasta, not just farfalle – penne or fusilli work just as well. Pancetta can be replaced with ham or even bacon, but be careful with the amount of salt. If you don't have fresh basil, you can use dried, but use a little, just for flavor, don't cover everything. Variations If you want more sauce, you can double the amount of tomato puree. You can add a few halved cherry tomatoes along with the mozzarella. For a crunchier texture on top, add some grated Parmesan in the last few minutes of baking. Serving ideas The pasta should be served as soon as it comes out of the oven while the mozzarella is still melted. You can serve a simple green salad or slices of tomatoes on the side. If there are leftovers, they can be served at room temperature, but the mozzarella won’t be as stretchy. Frequently asked questions Should I boil the pasta completely or al dente? Boil them al dente, as they will cook a bit more in the oven. If you boil them too much, they will become mushy after baking. What can I use if I don’t have pancetta? You can use ham or bacon, cut into strips. Pressed ham doesn't work well as it doesn't brown the same way. Can I make the recipe without meat? Yes, just omit the pancetta and add more basil or, if you like, a few black olives. What type of mozzarella is best? Ideally, fresh mozzarella packed in brine is best. Drain it well and slice it. You can also use store-bought pizza mozzarella, but the texture and taste are not the same. Nutritional values Estimation for one serving (out of 3): Calories: approx. 420 kcal Protein: 20 g Fat: 22 g Carbohydrates: 38 g Values are approximate, as they depend on the type of pancetta, mozzarella, and whether you add more oil or butter. Storage and reheating Baked pasta doesn’t keep very well for more than a few days. If there are leftovers, keep them in the fridge in a covered container for a maximum of 24 hours. Reheat in the oven or microwave, but the mozzarella won’t have the same texture as fresh. I prefer to make just enough for one or two meals.

Baked pasta

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