Baked Tomato Mozzarella Pasta
A recipe for Baked Tomato Mozzarella Pasta! Pieces of lasagne noodles are layered with sliced tomatoes and fresh mozzarella cheese, then baked until golden.
Servings 4 Servings
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 8x8 inch (20x20 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.