Penne: Baked Pasta

Name: Penne: Baked Pasta (Penne al Forno)
Yield: Both recipes on this page serve 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 150 ml medium tomato sauce; 150 g buffalo mozzarella; 200 g penne rigate; 15 basil leaves, torn; 50 g grated Parmesan; 3 tablespoons extra virgin olive oil

Penne al Forno

Preparation info

Both recipes on this page serve
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

200 g penne rigate
150 g buffalo mozzarella
150 ml

Main course
Starter
Vegetarian

Method

Cut the mozzarella into chunks and leave to drain any excess whey away. Boil the pasta until a little too al dente for you. Drain and toss with the mozzarella, tomato sauce, oil and basil. Season with salt and pepper, then transfer to a 12 x 20cm baking dish which has been lightly greased. Dust with the Parmesan and bake in a hot