A recipe for Baked Tomato Mozzarella Pasta! Pieces of lasagne noodles are layered with sliced tomatoes and fresh mozzarella cheese, then baked until golden.
I found the inspiration for this Baked Tomato Mozzarella Pasta recipe in a small cookbook, Die besten Ideen für Pasta, I picked up in Germany a few years ago. It was labeled as Tomaten-Mozzarella-Gratin and definitely a fun summertime pairing for pasta, tomatoes, and fresh mozzarella.
Lasagne noodles are broken into large pieces, boiled until barely tender, then arranged with the tomato slices and fresh mozzarella in a baking dish.
After cooking until the cheese is melted and the tops of the noodles are golden, the baked pasta is served warm with fresh basil leaves and optionally a drizzle of a balsamic reduction.
A Few Baked Tomato Mozzarella Pasta Tips
The exact amount of ingredients are written as just guidelines. Add more or less of the noodles, tomato, or mozzarella as desired. The ingredients can easily be increased for a larger pan.
This recipe is best with large and ripe, in-season tomatoes.
Adjust the salt, pepper, and olive oil to taste.
Boil the pasta just until barely tender and pliable. They will continue to soften in the oven as they soak in the moisture from the fresh mozzarella.
As I am layering the Lasagne noodles, I like to fold over the tops by about an inch (2.5 centimeters) to create more curved edges.
This Baked Tomato Mozzarella Pasta is best served warm from the oven while the cheese is still melted.
Balsamic Reduction
If you want to add the balsamic drizzle, you can make your own or find balsamic reduction in the vinegar section of larger grocery stores.
To make your own: Whisk together 1/4 cup (60 milliliters) balsamic vinegar and 1 tablespoon (15 milliliters) honey in a small saucepan over medium heat.
Once the vinegar comes to a boil, reduce heat to a simmer and cook, stirring occasionally, until the liquid has reduced by half.
Keep an eye on the reduction when it really starts to thicken to keep it from burning, especially on the bottom and sides of the saucepan.
Remove from heat once the mixture is thick enough to coat the back of a spoon and hold its shape when drizzled on a plate.
Looking for more recipes featuring tomato and mozzarella?
Try my:
This recipe was originally posted in July 2015 and updated in June 2023.
Baked Tomato Mozzarella Pasta Recipe
Adapted from Die besten Ideen für Pasta
Baked Tomato Mozzarella Pasta
Ingredients
- 10 ounces (283 grams) Lasagne noodles
- Salt to taste
- 1/2 cup (120 milliliters) olive oil divided
- 4 large tomatoes
- 12 ounces (340 grams) fresh mozzarella
- Freshly ground black pepper to taste
- Fresh basil for garnish
- Balsamic reduction for drizzling, optional
Instructions
- Break each noodle into 3 pieces equal pieces.
- Bring a large pot of salted water to a boil. Add the broken lasagne noodles and cook, stirring occasionally to keep them from sticking to the bottom.
- Cook until barely tender, al dente. Drain and lightly toss in about 2 tablespoons (30 milliliters) olive oil.
- Cut the tomatoes into about 1/4 inch (1/2 centimeter) thick crosswise slices.
- Cut the mozzarella in about 1/4 inch (1/2 centimeter) thick slices.
- Preheat oven to 425˚F (220˚C). Grease an 8×8 inch (20×20 centimeter) baking dish with olive oil.
- Line the prepared baking dish with a single layer of the al dente noodles.
- Arrange the tomato slices, remaining noodles, and mozzarella slices at a semi-upright angle over the bed of lasagne noodles so all the parts are showing until the baking dish is filled.
- Drizzle with olive oil and season with salt and pepper.
- Bake in the preheated oven until cheese is melted and the tops of the noodles are starting to turn golden, about 15 minutes.
- Sprinkle with basil leaves before serving and drizzle with balsamic reduction if desired.
lk529
Balsamic was a good choice. 🙂
Tara
Just gave it a little something extra 🙂