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Pasta al forno with Galbani Mozzarella


  • 400g penne rigate — or any tube-shaped pasta
  • 250g pack Galbani Mozzarella Maxi, torn into chunks
  • 50g Galbani Parmigiano Reggiano, grated
  • 2 x 400g cans chopped tomatoes
  • 4 tbsp chopped parsley
  • 3 tbsp extra virgin olive oil, plus a drizzle extra
  • Big handful fresh basil
Click here to get 20p off any Galbani cheese

Preparation Instructions

  1. Cook the pasta according to pack instructions, but for only 6–7 minutes so it is still a little underdone – it will finish in the oven.
  2. Meanwhile tip the tomatoes into a deep frying pan with the parsley, olive oil and plenty of seasoning. Simmer for 15–20 minutes until thickened and shiny. Heat oven to 180°C/160°C fan/gas 4.
  3. Once the pasta has cooked, drain well – but reserve a ladle of the pasta cooking water – and tip back into the saucepan. Stir in your tomato sauce with a little of the water if it looks dry. Add two-thirds of the mozzarella and most of the basil and stir these in too before tipping into a baking dish.
  4. Sprinkle the Parmigiano Reggiano over, along with the remaining mozzarella, then drizzle with a splash more oil and bake for 20 minutes until bubbling and the cheese has melted. Scatter with remaining basil leaves and serve immediately with a green salad.
  5. Joe's tip: "This recipe works simply with quality tomatoes, fresh basil and lots of mozzarella".