Baked tomato pasta

Baked tomato pasta

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  • 6 to 8
  • Easy
  • Meat-free
  • 30 minutes
  • 40 minutes
  • Mulderbosch Cabernet Sauvignon Rose 2017


  • 750 g Bella or cocktail tomatoes
  • Olive oil
  • 3 or 4 garlic cloves , unpeeled
  • 1 t dried oregano
  • Milled salt and pepper
  • 350 g penne, cooked al dente and well drained
  • 250 g ricotta , broken into small chunks
  • 150 g mozzarella , torn into shreds
  • 2 cups cheese sauce
  • 2–3 T grated Parmesan

Cooking Instructions

Preheat the oven to 220 ̊C. Line a baking tray of about 34 x 22 cm with baking paper. Place the tomatoes in the tray and moisten with about 2 T olive oil. Add the garlic, oregano and seasoning. Bake for 20 minutes or until starting to catch.

Squeeze out the cooked garlic, and add the pasta, ricotta and mozzarella. Spoon over the cheese sauce and sprinkle over the grated Parmesan.

Bake for about 20 minutes until flecked with bronze.

Discover more ways with tray bakes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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