Baked pasta with tomatoes and mozzarella (Pasta al forno con pomodori e mozzarella) from Jamie's Italy (page 114) by Jamie Oliver

  • basil
  • Parmesan cheese
  • orecchiette pasta
  • tomatoes
  • dried chiles
  • white onions
  • mozzarella balls

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • melissabazley on March 28, 2012

    This is a great vegetarian recipe. I used the 3 cans of tinned tomatoes instead of the fresh tomatoes (I didn't have the time to do the fresh ones) I didn't bother to blend the tomato mixture in the food processor either, I like the chunkier texture. I used a combo of fresh bocconcini & mozzarella, not as much as what JO said to use, probably about half the amount and it was plenty. I really enjoyed the heat of the chillies and the rich flavour of the tomato sauce. A great week day meal with plenty of leftovers for lunch the next day !

  • Delys77 on October 31, 2011

    As is the dish is good. I think what is nice about it is the crunch from the baked cheese and shells and the tang of the sauce. You could add a bit of roasted garlic to the sauce, more chili, and more basil. In terms of upping the crunch you could do it in a single layer. Go a bit lighter on the mozzarella.

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Reviews about this recipe

  • Salt Sugar and I

    It was so yummy! rich and tomatoey and they you got little pockets of stringy mozzarella.... mmmm so tasty!

    Full review