Cheesy Baked Tomato Pasta
Meat Sauce

Indulge in this comforting baked pasta, featuring tender elbow macaroni tossed in a savory tomato meat sauce and topped with a bubbly mozzarella crust.

Ingredients

• 250 g dry elbow pasta
• 2 medium fresh red tomatoes
• 200 g lean meat (pork or beef)
• 12 white onion
• 1 handful fresh parsley
• 1 tbsp olive oil
• 2 tbsp ketchup
• 150 g mozzarella cheese, shredded
• to taste salt
• to taste black pepper
• optional dried herbs

Instructions

1. 1Boil the pasta

   

   Bring a pot of water to a rolling boil and carefully pour in the dry elbow pasta. This particular type of pasta has a wonderful chewy and springy texture that holds up perfectly when baked. Let the pasta cook for about 10 minutes.

   Tip: Add a generous pinch of salt to the boiling water before adding the pasta to ensure it is seasoned from the inside out.
2. 2Remove the cooked pasta

   

   Once the pasta has cooked for 10 minutes and reached a plump, tender state, use a slotted spoon to scoop it out of the boiling water. Transfer the cooked pasta to a bowl and set it aside while you prepare the remaining ingredients.

   Tip: Do not rinse the pasta under cold water; leaving the natural starches on the surface will help the tomato and cheese sauce cling to it better.
3. 3Dice the tomatoes

   

   Place a fresh red tomato on a cutting board and dice it into small, even cubes. Using fresh tomatoes adds a bright, natural sweetness and acidity to the dish. If you prefer, you can also substitute this with canned diced tomatoes for a richer base.

   Tip: Ensure your knife is very sharp to cleanly slice through the tomato skin without crushing the delicate flesh underneath.
4. 4Slice the meat

   

   Cut the lean meat into thin strips or small diced pieces. Adding this diced meat will give the pasta bake a fantastic, hearty texture. This recipe is highly customizable, so feel free to substitute the lean meat with shrimp or bacon if you prefer.

   Tip: Slicing the meat against the grain ensures that the pieces remain tender and easy to chew after being cooked and baked.
5. 5Chop the aromatics

   

   Finely chop the fresh green parsley on your cutting board. This herb, along with some diced onion, will be used as the primary aromatics to enhance the overall flavor profile of the meat and tomato sauce.

   Tip: Make sure the parsley leaves are completely dry before chopping to prevent them from turning into a mushy, bruised paste on the board.
6. 6Heat the skillet

   

   Once all your ingredients are prepped, place a cast iron skillet over medium heat. Carefully pour in a splash of olive oil and allow it to heat up before adding your meat to begin the stir-frying process.

   Tip: You can tell the oil is hot and ready when it begins to shimmer slightly across the surface of the pan.
7. 7Cook the meat

   

   Add the diced lean meat into the heated skillet and toss it continuously using tongs until it becomes fragrant and the exterior begins to lightly brown.

   Tip: Ensure the pan and oil are fully heated before adding the meat for a proper sear which helps lock in the flavor.
8. 8Add the onions

   

   Once the meat is browned and aromatic, add the chopped white onions into the skillet. Continue stir-frying to combine the ingredients.

   Tip: Cook the onions until they become soft and slightly translucent to build a sweeter flavor base.
9. 9Incorporate the tomatoes

   

   After the onions have softened, slide the diced red tomatoes into the skillet with the meat and onions. Stir everything together over medium heat.

   Tip: If fresh tomatoes are not available, canned diced tomatoes make an excellent and convenient substitute.
10. 10Cook down into a sauce

    

    Keep stirring the mixture continuously over medium heat. Allow the tomatoes to cook down, softening completely and releasing their natural juices to form a rich, thick sauce base.

    Tip: Patience is key here; let the tomatoes break down fully so the sauce thickens naturally without being watery.
11. 11Add the ketchup

    

    To enhance the vibrant color and add a touch of sweetness to the sauce, stir in two large spoonfuls of ketchup. Mix it thoroughly into the simmering meat and tomato mixture.

    Tip: The ketchup adds a concentrated tomato flavor and a hint of tanginess that perfectly balances the savory meat.
12. 12Season the sauce

    

    Finally, season the hearty meat sauce with a pinch of salt and freshly ground black pepper to taste. Give the sauce a final stir to ensure the seasonings are evenly distributed.

    Tip: Always taste your sauce after seasoning; adjust the salt and pepper according to your personal preference before adding the pasta.
13. 13Add the cooked pasta

    

    Once the tomato and meat sauce is well combined and seasoned, pour the previously cooked elbow pasta directly into the skillet. The hot pasta will quickly start to absorb the flavors from the savory sauce.

    Tip: Make sure the cooked pasta is well-drained before adding it to the skillet to prevent watering down the rich tomato base.
14. 14Mix everything together

    

    Use tongs or a spatula to thoroughly toss the pasta with the meat sauce. Stir a few times to ensure every piece of macaroni is evenly coated with the rich tomato base and seasonings.

    Tip: Gently fold the pasta into the sauce so the macaroni keeps its shape and chewy texture.
15. 15Top with mozzarella

    

    Sprinkle a generous layer of shredded mozzarella cheese evenly over the top of the mixed pasta. You can also add a pinch of dried herbs over the cheese to enhance the aroma before baking.

    Tip: For the best cheese pull and melting quality, grate a block of fresh mozzarella instead of using pre-shredded cheese.
16. 16Bake in the oven

    

    Carefully transfer the cast iron skillet into the oven, placing it onto the wire rack. Bake at 200°C (about 400°F) for 20 minutes with both the top and bottom heating elements turned on to melt and brown the cheese.

    Tip: Keep a close eye on the pasta during the final minutes of baking to ensure the cheese turns beautifully golden brown without burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions