Italian Sunset Pasta Bake (Print)
Pasta, mozzarella, meat sauce, and a swirl of pesto all bake together into a bubbly, cheesy Italian feast.
# Ingredients:
→ Pasta
01 -
450 g mezzi rigatoni noodles
→ Meat Sauce
02 -
950–1200 ml of your favorite meat sauce
→ Cheese
03 -
460 g fresh mozzarella, sliced thin
04 -
100 g parmesan, grated and split up
→ Pesto
05 -
185 g basil pesto spread
→ Additional
06 -
15–30 g plain butter
07 -
15–30 g fresh parsley, chopped up for topping (totally optional)
# Steps:
01 -
Let everything cool for a few minutes, then toss some chopped parsley on top if you want, and dig in.
02 -
Pop the tray in the oven and bake for around 25 minutes until you've got a golden, bubbly top.
03 -
Top with the rest of the pasta mix. Finish it off by sprinkling on the last bit of parmesan.
04 -
Lay the mozzarella slices evenly over everything. Plop spoonfuls of pesto here and there, then gently smear it around.
05 -
Scoop in half the pasta and meat sauce, spread out. Add about half your grated parmesan over the top.
06 -
Make sure to butter a 23 x 33 cm baking pan all over before you start.
07 -
Pour the meat sauce into a pot and warm it up on medium. Toss in the drained pasta, mix so everything’s covered.
08 -
Drop the mezzi rigatoni into salted boiling water and cook till just firm. Drain well.
09 -
Set your oven to 175°C so it heats up while you get everything ready.
# Notes:
01 -
It’ll taste deeper if you let it chill for about 10 minutes after baking. Go for good mozzarella if you want that awesome gooey bite.