Cheesy Baked Mozzarella Pasta
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Some nights call for cozy, comforting food that doesn’t require overthinking. This baked pasta is one of those dinners I come back to — simple ingredients, big flavor, and perfect for a family night at home. I always start with good basics. Tuttorosso San Marzano Hand Crushed Tomatoes and Tuttorosso Tomato Paste with Sweet Basil add that rich, classic flavor that really carries the whole dish. @raisingtwinboys
Ingredients
- 2 tbsp olive oil
- 2–3 cloves garlic, minced
- 1 lb chicken breast or thighs, cut into bite-size pieces
- Salt & black pepper, to taste
- 1 tsp Italian seasoning
- pinch of red pepper flakes, optional
1 can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz
1 can Tuttorosso Tomato Paste with Sweet Basil 6 oz
- 1½ cups water
- 12 oz short pasta (penne, ziti, or rigatoni)
- 1 cup shredded mozzarella or Italian blend
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, optional, for finishing
Instructions
Step one
Preheat oven to 375°F.
Step two
Heat olive oil in a large oven-safe pot or deep skillet over medium heat. Add garlic and cook just until fragrant (about 30 seconds).
Step three
Add the chicken, season with salt, pepper, Italian seasoning, and red pepper flakes. Sauté until lightly golden on the outside (it doesn’t need to be fully cooked yet).
Step four
Pour in the Tuttorosso San Marzano Hand Crushed Tomatoes and stir. Add the Tuttorosso Sweet Basil Tomato Paste, then add the water. Bring everything to a gentle simmer.
Step five
Stir in the dry pasta, making sure it’s mostly submerged in the sauce. Cover the pot tightly with a lid or foil and transfer to the oven. Bake for 25 minutes.
Step six
Remove from the oven, stir once, then sprinkle mozzarella and Parmesan evenly over the top. Return to the oven uncovered and bake for 10–15 minutes, until bubbly and lightly golden.
Step seven
Let sit for 5 minutes before serving. Finish with fresh herbs if desired.
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