Baked pasta with tomatoes and fresh mozzarella from Milk Street Noodles: Secrets to the World’s Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen (page 259) by Christopher Kimball

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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

  • Bessp on May 07, 2026

    I made this with some alterations. I added sausage and ricotta for more protein and cheesiness, and baking soda instead of the sugar. The baking soda neutralizes some of the acid from the tomatoes, which allows more of the natural sweetness from the tomatoes to come through. This was a warm, hearty, comforting dish. It didn't take long to make, and the sauce had lovely flavor and depth. The tiny hint of spice from the red pepper flakes was perfect.

  • et12 on July 17, 2024

    Nice, tomato forward flavours with a good amount of cheese. Felt like a good pasta bake for a summer day.

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