Baked Tomato, Ricotta & Mozzarella Pasta


I had some ricotta and mozzarelline that I had to use.  I usually make penne with tomatoes, ricotta and basil, a pasta my mum used to make often, but fancied something baked.  So I basically made the same thing, added a beaten egg and the mozzarelline and put it in the oven !  Mmmmm…delicious!


350g Gluten Free Tortiglioni (I used Barilla)
450g ricotta
1/4 cup grated Parmesan cheese
1 large egg
Olive oil
2 garlic cloves, crushed
1 large can of crushed tomatoes
1 bay leaf
2 tbsp tomato paste
Pinch Sugar
1/2 cup water
1tsp gluten free vegetable stock
Pinch of nutmeg
1/4 cup freshly chopped basil
1tsp chilli flakes
Salt and black pepper, to taste
1 pkt (150g) mozzarellini (or chopped buffalo mozzarella)

Combine the ingredients below.

  • 1tsp Gluten Free Breadcrumbs
  • 2 tsps Parmesan Cheese
  • Sprinkle of garlic pepper
  • Sprinkle of paprika

Start by making the tomato sauce. Heat some olive oil in a saucepan, add the garlic, but do not let it brown.  Add the crushed tomatoes, the tomato paste, pinch of sugar, the bayleaf, the water and stock.  Bring to a boil, turn the heat down and let it simmer for a quarter of an hour.   Add the ricotta and combine well with the tomato sauce.  Add the freshly chopped basil, chilli if using, the Parmesan cheese and season with salt and pepper.

Preheat the oven to 180C.  Grease a baking dish with cooking spray or oil. Set aside.

Cook the pasta but leave very al dente.

Drain the pasta and put it back in the pot, add the tomato ricotta mix, the beaten egg, a sprinkle of nutmeg and the mozzarelline.  Combine gently as gluten free pasta breaks easily.  Now put the pasta mix in the greased oven dish. Sprinkle with the topping and place in the oven.  Bake until the top starts browning.  Leave to cool before serving, sprinkling the top with fresh herbs.


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