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Baked Pasta with Tomatoes and Parmesan

27

In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.

  • Servings: 4

Source: The Martha Stewart Show, September 2006

Ingredients

  • 3/4 cup olive oil
  • 1 pound rigatoni, or penne pasta
  • 2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick
  • Coarse salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmesan-Reggiano cheese

Directions

  1. Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.

  2. Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)

  3. Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.

Reviews Add a comment

  • Callen34
    22 APR, 2015
    The 5-minute stir has to be a misprint. Every 15 minutes should be entirely adequate.
    Reply
    • MSModerator601
      22 APR, 2015
      Posted recipe is correct. To create the intended texture, pasta stirred every 5 minutes. Technique similar to making risotto; stirring often yields a slightly gummy, creamy texture.
  • frendz
    17 APR, 2009
    Can you substitute parmesan reggiano with parmesan?
    Reply
  • optic747
    30 MAR, 2009
    I found the 3/4 cup olive oil to be a bit too much -- there was standing oil in the bottom of the bowls we ate out of and the baking dish. I only had rotini on hand and am not sure if the shape of the pasta would affect things that much? I used the 2 cans of crushed tomatoes. I baked mine for 60 minutes and I think it could have gone about 10 minutes longer.
    Reply
  • MS11608551
    20 NOV, 2008
    My whole family loves this. I smash a few cloves of garlic and throw them in as well. Great easy, week night meal.
    Reply
  • Aramis83
    22 AUG, 2008
    tjander - I don't do the stirring every 5 minutes. I have better things to do with my time. I usually do stir it halfway through baking just to keep everything from sticking and being unevenly baked. It's always turend out delicious and the flavor is amazing. Our guests never believe me when I tell them how it's made.
    Reply
  • tjander
    8 JUN, 2008
    Have always wanted to make this, but concerned about having to stir every 5 minutes. Do you all do this? thanks for your help.
    Reply
  • dstegner
    14 DEC, 2007
    I always have the ingredients on hand so that I can make when I am just to tired to do anything else. Use good quality items and it always taste great. Left overs are even better. Love this.
    Reply
  • sweetlou
    10 NOV, 2007
    This dish always tastes so fresh. Tonight I added olives and mushrooms - delicious.
    Reply
  • courteneyh
    9 NOV, 2007
    Honestly, the simplest, best tasting past I have ever had-I make this one fairly frequently-Thanks Alan
    Reply