Pasticcio di pasta alla napoletana

Baked pasta with tomato and mozzarella

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This is a classic baked pasta dish of southern Italy. You can use any short pasta.


  • a little butter for the dish
  • 350 g/12 oz short pasta, such as penne


Preheat the oven to 180°C/350°F/gas mark 4. Butter a baking dish.

Cook the pasta in boiling salted water. As soon as it is al dente, drain it and toss with 2 tablespoons of the oil.

Spoon a third of the pasta into the buttered dish. Cover with a third of the tomato sauc