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Easy summery pasta al forno - with tomatoes, mozzarella, garlic and basil

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Posted (edited)

This is a recipe Iv'e been making for years, at least once per summer.

It's quick to make, and I often divide into two pans, and refrigerate them, to be baked as a quick weekday dinner.


  • 500g fusilli pasta
  • 250g dry mozzarella cheese - diced (apx 1cm cubes)
  • 100g (1/2 cup) cream - I use one with 15% fat (but using full-fat one will surely not make it worse)
  • 4 large tomatoes (or 6 medium ones), preferably drier varieties, such as Roma tomatoes - cut into stripes
  • 8-9 minced garlic cloves - minced
  • apx 35g basil - chiffonade + more for serving
  • optional: 1-2 tsp nutritional yeast
  • plenty of pepper
  • salt to taste, 1-2 tsp (I'm a salt lover and often use 2, but it also depends on the saltiness of the cooking water)



  • Cook the pasta a little shy of al dente.
  • Drain well, let cool a bit.
  • Place in a large bowl, mix in remaining ingredients.
  • Can be refrigerated at this point.
  • Place the entire amount or half of it in a shallow casserole dish that will contain the pasta so that it is not too tall - you want plenty of surface area.
  • Bake in a 200-210 deg C oven for apx. 40-50 minutes until the top browns very deeply and the pasta is very crisp. If needed, finish baking using a top broiler to crisp it up.
  • Scatter some more basil.
  • Serve immediately.




Edited by Smithy Corrected title spelling (log)
  • Delicious 1

~ Shai N.

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