This baked pasta is the perfect quick meal after days of cooking or eating from Christmas.
Recipe Baked Pasta
Ingredients
- 500 g pasta (your choice, e.g., penne or rigatoni)
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1–2 peppers, finely chopped (mild or spicy, depending on your taste)
- 1.5 kg tomatoes, finely chopped or grated
- 10 fresh basil leaves, finely chopped
- 150 g Parmesan cheese, grated
- 100 g mozzarella, sliced
- 1 container of yogurt (plain, approximately 200–250 g)
- Salt
- Freshly ground black pepper
Preparation Steps
- Heat olive oil in a pan over medium heat.
- Sauté the onion, garlic, and peppers for 6 minutes, stirring occasionally, until soft and translucent without browning.
- Add the tomatoes and bring to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally, until the sauce thickens.
- Use an immersion blender to blend the sauce to a smooth consistency.
- Stir in the chopped basil and season with salt and pepper to taste.
- Boil a large pot of salted water and cook the pasta until al dente according to package instructions.
- Drain and return the pasta to the pot.
- Mix the cooked pasta with half of the tomato sauce, half of the yogurt, and a handful of grated Parmesan.
- Preheat your oven to 200°C.
- Grease a baking dish with olive oil.
- Spread a thin layer of the remaining yogurt at the bottom of the dish.
- Add half of the pasta mixture, followed by a layer of sauce, a sprinkle of grated cheese, and slices of mozzarella.
- Repeat the layering process until all ingredients are used, finishing with cheese on top.
- Garnish the top with chopped basil, freshly ground black pepper, and a drizzle of olive oil.
- Bake in the preheated oven for 20 minutes, until the cheese is melted and golden.
- Let the pasta cool slightly before serving. Garnish with extra fresh basil if desired.
Enjoy！
Source: Argiro Barbarigou
