Mozzarella Pasta Bake

This recipe works in combination with: Pan-cooked Pizza with Oven Chips, Pasta Alfredo, Potato & Broccoli Bake. This recipe features in these meal plans: From the Creamery.

This tasty baked pasta dish uses the classic combination of mozzarella with a tomato and herb sauce.


  • half a value mozzarella ball, sliced
  • 1 medium onion (approx 185g), diced
  • 400g of value tinned chopped tomatoes
  • 150g of value pasta shapes
  • 1 tbsp vegetable oil
  • 1 tbsp tomato puree
  • 100ml vegetable stock, prepared according to the packet instructions
  • 1 clove of garlic, finely chopped
  • 2 tsp dried mixed herbs
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 35 mins
  • Oven temp: 180c
  • Price per person: £0.53
  • Store cupboard: Basic
  • Calories per serving: 581
  • 5-a-day per serving: 1.5
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Mozzarella  Pasta Bake photo

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  1. Cook the pasta according to the packet instructions. Drain well and set aside.
  2. Meanwhile, heat the oil in a large saucepan and cook the onion and garlic for 3-4 minutes, or until the onion is soft.
  3. Stir in the tomatoes, tomato puree, stock and herbs. Bring to the boil, reduce the heat and simmer, covered, for 10 minutes, or until the sauce develops a thicker, smoother consistency. Season to taste with salt and pepper.
  4. Toss the cooked pasta with tomato sauce and spoon into an ovenproof dish. Top with the sliced mozzarella and season with salt and pepper. Bake in the oven for 20 minutes, or until the cheese is melted and golden brown.

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