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Baked Pasta with Tomatoes and Parmesan

Name: Baked Pasta with Tomatoes and Parmesan
Yield: 4 servings
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

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.

Source: The Martha Stewart Show, September 2006

Servings

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.

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Reviews

How would you rate this recipe?

Callen34

22 APR, 2015

The 5-minute stir has to be a misprint. Every 15 minutes should be entirely adequate.
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- 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?
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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.
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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.
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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.
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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.
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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.
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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
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