Vegetarian Pasta Bake with Tomato and Mozzarella - Easy & Quick
A homemade vegetarian pasta bake with tomato and mozzarella is the perfect soul food for those days when you need something quick, healthy, and delicious. As a little hobby cook with paws, I know exactly what matters: fresh ingredients that meld together aromatically without needing pre-made sauces. This bake impresses with a fruity tomato sauce, al dente pasta, and a golden-brown cheese crust that stretches with every bite. The combination of sun-ripened tomatoes, aromatic basil, and creamy mozzarella brings the Italian lifestyle straight to your plate. The best part? It's foolproof, filling, and perfectly portioned for one person. Grab your baking dish and let's get started – I promise the aroma when it comes out of the oven is simply unbeatable! Try it and enjoy your homemade feast.
Ingredients
Preparation
Preheat the oven to 200 degrees and cook the penne pasta (100 g) in plenty of salted water until al dente.
While the pasta is cooking, dice the fresh tomatoes (2) and finely chop the garlic clove (1).
Heat the olive oil (10 ml) in a small pan and sauté the garlic briefly before roasting the tomato paste (20 g) and adding the diced tomatoes to create a quick sauce.
Tear the fresh basil (5 g) into the sauce and mix in the drained pasta.
Fill everything into a small baking dish and top the dish with the sliced mozzarella (125 g).
Bake in the oven for about 15 minutes until the cheese is beautifully melted and golden brown – meow, that smells delicious!
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