Tomato & Mozzarella Pasta Bake

Catherine’s Farmhouse Kitchen: Quarantine Edition


Tomato & Mozzarella Pasta Bake


  • 2 tbsp Olive Oil
  • 1 Onion chopped
  • 2 Garlic Cloves chopped
  • 2.5 oz Smoked Bacon diced
  • 14 oz Can of Chopped Tomatoes
  • Pinch sugar
  • Salt and Pepper
  • Few Dashes Worcestershire Sauce
  • 1 ball Mozzarella torn into small cubes
  • 9 oz Rigatoni or Other Tube-Shaped Pasta
  • Fresh basil
  • 2.5 oz Cheddar grated
  • Breadcrumbs
  • 2 tbsp Chopped Parsley


  • Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the bacon and garlic and cook for a further few minutes until the onions and bacon are fully cooked through.
  • Mix in the tomatoes, sugar, salt and pepper and bring to the boil, then simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste.
  • Meanwhile, preheat the oven to 350F.
  • Cook the pasta according to pack instructions. Drain and mix with tomato sauce and the mozzarella. Add in torn fresh basil.
  • Mix together the cheese, breadcrumbs and parsley. Pour into a buttered lasagna dish. Scatter over the cheesy crumbs and bake for 20 minutes until bubbling hot and golden. Serve with a simple salad.