A delicious and easy one pot pasta baked in the oven with fresh tomatoes and melted mozzarella cheese. Perfect for a comforting meal with minimal cleanup.
300 grams dried penne pasta
400 grams canned diced tomatoes
250 grams fresh mozzarella cheese, cut into 1 cm cubes
1 medium onion, finely chopped
3 cloves garlic, minced
600 milliliters vegetable broth
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
15 grams fresh basil leaves, chopped (for garnish)
30 grams grated Parmesan cheese (optional, for topping)
Preheat your oven to 190°C (375°F).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat on the stovetop.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the dried penne pasta, canned diced tomatoes (with juices), dried oregano, dried basil, salt, and black pepper to the pot. Stir to combine.
Pour in the vegetable broth and stir well to ensure the pasta is mostly submerged.
Bring the mixture to a simmer over medium heat.
Remove the pot from the stovetop and evenly distribute the mozzarella cubes on top of the pasta mixture.
Cover the pot with a lid or aluminum foil and place it in the preheated oven.
Bake for 25 minutes or until the pasta is tender and most of the liquid is absorbed.
Remove the lid or foil and sprinkle the grated Parmesan cheese evenly on top, if using.
Return the pot to the oven uncovered and bake for an additional 5 minutes until the cheese is melted and slightly golden.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh basil leaves and serve warm.