Are you ready to take your taste buds on a journey to the sun-kissed shores of Italy? Discover the delightful layers of flavor in our Baked Pasta alla Tranese, a dish that promises to elevate your dinner game! With its gooey mozzarella, rich tomato sauce, and a crispy breadcrumb topping, this Italian classic is not just a meal—it's a culinary experience that will have your family and friends begging for seconds. Whether you're a seasoned chef or a kitchen novice, this recipe is simple enough to whip up on a busy weeknight yet impressive enough to serve at your next gathering. Let’s dive into the details and bring a slice of Italy to your table!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound short pasta (like penne)
- 2 cups tomato sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Pecorino Romano
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until it is al dente, about 2 minutes less than the package instructions. The pasta should have a slight firmness when bitten.
- While the pasta is cooking, prepare the cheese mixture. In a large mixing bowl, combine the shredded mozzarella and grated Pecorino Romano cheese. Set aside.
- Drain the pasta in a colander, reserving about 1/4 cup of the pasta cooking water. Immediately transfer the pasta back to the pot.
- Add the tomato sauce to the pasta and stir gently to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water to loosen it.
- Transfer half of the pasta mixture to the prepared baking dish, spreading it out in an even layer. Sprinkle half of the cheese mixture over the pasta.
- Add the remaining pasta, creating a second layer. Top with the remaining cheese mixture.
- In a small bowl, mix the breadcrumbs with 2 tablespoons of olive oil. Sprinkle this mixture evenly over the top of the pasta.
- Season with salt and freshly ground black pepper to taste.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 25 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and crispy, and the cheese is melted and bubbly.
- Remove from the oven and let the pasta rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot, garnishing with additional Pecorino Romano cheese if desired. Pair with a simple green salad and crusty bread for a complete meal.
Tips
- Perfect Pasta: Make sure to cook the pasta just until al dente. This ensures it retains a slight firmness, which is crucial for the perfect baked texture.
- Cheese Choices: While mozzarella and Pecorino Romano are traditional, feel free to experiment with other cheeses like fontina or parmesan for a unique twist.
- Sauce Consistency: If your tomato sauce is too thick, don’t hesitate to add a splash of the reserved pasta water to achieve the right consistency.
- Layering Matters: For a more flavorful dish, consider adding sautéed vegetables or cooked ground meat between the layers of pasta and cheese.
- Crispy Topping: To achieve an extra crispy topping, broil the dish for the last 2-3 minutes of cooking, but keep a close eye to prevent burning.
- Resting Time: Allow the baked pasta to rest for 5-10 minutes after removing it from the oven. This helps the layers set and makes serving easier.
- Serving Suggestions: Pair your Baked Pasta alla Tranese with a fresh green salad and some crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 65g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 35mg
