Baked Pasta alla Tranese
User Reviews
4.9
46 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 50 mins
-
Servings
6
-
Calories
673 kcal
-
Course
Main Course
-
Cuisine
Italian
Baked Pasta alla Tranese
Report
A wonderful vegetarian baked pasta recipe from Puglia.
Share:
Ingredients
- 500 g cherry tomato 1.1lbs) or datterini
- 4-5 basil torn into pieces, leaves
- 500 g pasta tubes (1.1lbs) I used mezzi maniche rigate from Garofalo
- 300 g stracciatella cheese 10.5oz, fresh
- 45 g pecorino cheese 1.5oz) grated
- 45 g parmesan (1.5oz) grated
- 1 garlic crushed, clove
- breadcrumbs as required
- black pepper to taste
For the tomato sauce
- 3 tablespoons extra virgin olive oil
- 1 onion peeled and finely chopped, small
- 500 g tomatoes 1.1lbs) blanched, peeled, deseeded and chopped or 1 bottle 700 g (1.5lbs) passata ( I prefer to use passata rustica which is thicker than classic passata, ripe
- ½ teaspoon sugar
- salt for pasta and to taste
- parsley for serving, fresh
Instructions
Make the tomato sauce
- Fry the chopped onion in a little olive oil until translucent
- Add the passata or chopped peeled tomatoes, a pinch of salt and the sugar to reduce the acidity
- Simmer over a medium heat for 15-20 minutes.
Make the main dish
- Halve the 500 grams cherry tomatoes and put them to marinate in a bowl with the crushed garlic, basil and a pinch of salt.
- Half cook the pasta in plenty of boiling salted water, drain and mix with the tomato sauce after keeping aside enough sauce to layer the bottom of your oven dish.
- Ladle the saved sauce into the bottom of an oven dish (earthenware is traditional if you have one).
- Spread a layer of pasta with sauce and season with pecorino and parmesan cheese and half the stracciatella cut into pieces.
- Add a second layer of pasta, seasoned with cheese (pecorino, parmesan and stracciatella) and finish with a layer of pasta.
- Cover the last layer with the marinated cherry tomatoes, garlic and basil
- Sprinkle breadcrumbs and some more grated cheese on top, drizzle with olive oil.
- Bake at 180°c (356°F) for 45 minutes until you will have formed a nice crust on the well-roasted tomatoes.
- Remove from oven, let stand and serve sprinkled with some fresh parsley as required
Notes
- You can use any medium sized tube pasta. I used mezzi maniche rigate, but rigatoni, mezzi paccheri or maccheroni would work well too.
- Instead of stracciatella you can also use mozzarella.
Nutrition Information
Show Details
Calories
673kcal
(34%)
Carbohydrates
73g
(24%)
Protein
29g
(58%)
Fat
29g
(45%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
63mg
(21%)
Sodium
556mg
(23%)
Potassium
646mg
(14%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1707IU
(34%)
Vitamin C
32mg
(36%)
Calcium
563mg
(56%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 73g | 24% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 556mg | 23% |
| Potassium | 646mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1707IU | 34% |
| Vitamin C | 32mg | 36% |
| Calcium | 563mg | 56% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
46 reviews
Excellent
Other Recipes
You'll Also Love
