Ingredients
Scale
- 400 grams of pasta (preferably short pasta like rigatoni or penne)
- 500 grams of ripe tomatoes (or a can of San Marzano tomatoes)
- 200 grams of mozzarella cheese, diced
- 50 grams of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- Fresh basil leaves
- Olive oil
- Salt and pepper to taste
Instructions
- Boil salted water and cook the pasta until al dente (8-10 minutes).
- In a pan, heat olive oil, sauté onion until translucent, then add garlic.
- Add chopped tomatoes, simmer for 10 minutes, and season with salt and pepper.
- Drain pasta and mix it with the sauce, ensuring it’s well coated.
- Stir in diced mozzarella and half of the Parmesan until melted.
- Transfer to a baking dish, top with remaining Parmesan and basil, and bake at 180°C (350°F) for 15 minutes.
Notes
- For a richer flavor, use San Marzano tomatoes.
- Feel free to add more herbs or spices as per your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg