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

  • Ganga108 on May 04, 2022

    Made again today, as the first cold weather hit us after a glorious spring. Still a stunning dish, still a perfect Wintery dish. Note that Jamie says that Italians eat it at room temp or cold. I like to let it sit for half an hour or more - I think it benefits from this - and eat any time after that, even at room temp. So it's a great cook-ahead dish for busy days or impending visitors. This time I made double the sauce and put the rest in the freezer.

  • Ganga108 on October 25, 2021

    During a delightful week at my daughter’s place, running wild with the two kids, we had an informal Sunday lunch with friends and made this baked pasta dish from Jamie Oliver’s Jamie’s Italy. Jamie describes it as a wonderful dish which is simple to make, and he is right on both points. He first fell in love with this dish in Italy, then tried to reproduce it in his school’s program for 37p per serve. He tells how he fell out of love with it because he had to use cheap pasta and cheap cheese. Back in Italy, he realised that the Italian government mandates organic pasta for schools, the mozzarella was always local and fresh and the tomatoes the best available. It makes all the difference! He says that this was the recipe that was made for 1,000 kids at the Italian school he visited. The dish is very common in Italy, and can be eaten hot, warm and room temperature. Use the best ingredients that you can, and make two – you won’t regret it.

  • Ro_ on September 11, 2021

    Delicious. I used tinned plum tomatoes for the sauce. Forgot to mix some of the sauce in with the pasta before layering (I just layered the pasta, sauce and cheese) but it was absolutely fine. Lovely flavours and textures, kind of lasagna-esque but without the meat.

  • 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