Sorrentina Pasta Bake

Serves 6
Preparation time: 15 mins
Cooking Time: 20 mins


Tick off the ingredients as you buy them

  • Val Verde Passata or Val Verde Rustica Passata
  • 1 Packet of dry pasta
  • 1 Tin Val Verde Cherry Tomatoes
  • 400g Mozzarella Cheese
  • 100g Parmigiano Cheese
  • 4 Garlic cloves
  • 4 tbsp Extra Virgin Olive Oil
  • Fresh Basil
  • Salt & Pepper

Put a pot of water on to boil for the pasta. Add salt once the water has started to boil.

For the tomato sauce:
Roast the cherry tomatoes and peeled garlic cloves sprinkled with half the olive oil and some salt in a preheated oven at 180°c until the tomatoes start to lose their skin.
Put the garlic cloves and roasted tomatoes with the oven juices and a few chopped basil leaves in a little olive oil in a frying pan or iron skillet. Cook for a few minutes. Then remove the garlic and add the tomato passata.
Add salt and pepper to taste and cook for about 15 minutes.

Complete the dish:
Cut the mozzarella into thin slices.
Put the pasta into the boiling salted water and when they start to rise to the surface remove with a slotted spoon and add them to the tomato sauce.
Mix the pasta and tomato sauce together and transfer to an oven safe dish.
Cover the top with a layer of mozzarella slices and then cover the mozzarella with grated Parmigiano cheese.
Bake in preheated oven at 180°c until the top starts to brown. About 15-20 minutes.
Serve immediately decorated with some chopped or whole basil leaves.