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Easy Margherita Pasta Bake Recipe with Tomato, Mozzarella, and Basil

Easy Margherita Pasta Bake Recipe

A bubbling tomato pasta bake inspired by classic Margherita flavors, finished with mozzarella, Parmesan, cherry tomatoes, and fresh basil. This cozy vegetarian dinner serves four.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 350 g Dried penne, rigatoni, or fusilli
  • 1 tablespoon Olive oil
  • 1 Small onion, finely chopped
  • 2 Garlic cloves, minced
  • 500 g Passata
  • 2 tablespoons Tomato purée
  • 1 teaspoon Dried oregano
  • 1 teaspoon Granulated sugar, optional
  • 150 g Cherry tomatoes, halved
Toppings and Seasoning
  • 250 g Mozzarella, drained and torn or sliced
  • 30 g Finely grated Parmesan, optional
  • 15–20 g Fresh basil leaves, roughly torn
  • 1 teaspoon, plus extra for pasta water Fine salt
  • ½ teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Heat the oven to 200°C conventional, 180°C fan, or gas mark 6. Bring a large pot of generously salted water to a boil.
  2. Cook the pasta for 2 minutes less than the packet recommends, then drain it well. The pasta should be slightly firm because it will continue cooking in the oven.
  3. While the pasta cooks, heat the olive oil in a large saucepan. Cook the chopped onion for 5–7 minutes until softened, then add the garlic and cook for 30 seconds.
  4. Stir in the passata, tomato purée, oregano, optional sugar, salt, and black pepper. Simmer the sauce for about 10 minutes, stirring occasionally.
  5. Combine the drained pasta with the tomato sauce and most of the basil. Fold in the halved cherry tomatoes without crushing them.
  6. Transfer the mixture to a baking dish and spread it into an even layer. Top with the drained mozzarella and optional Parmesan.
  7. Bake for 15–20 minutes until bubbling and lightly golden. For a more browned cheese topping, place the dish under the grill for 1–2 minutes, watching it closely.
  8. Rest the pasta bake for 5 minutes before serving. Scatter over the remaining basil just before bringing it to the table.

Notes

Undercook the pasta slightly so it does not become mushy during baking. Drain fresh mozzarella thoroughly to prevent a watery sauce, and add the final basil after baking for the brightest flavor.