Easy Bake Pasta

We’re each searching for that perfect meal. To some that may be a dish that is done in one step with the microwave, while others may prefer something with exotic ingredients. These days with a new baby at home, I appreciate meals that can be prepared with my brain on autopilot with a result that is filling and delicious. It’s priorities like that which drive me to consider the meals my own Mom made when I was a kid. One of her perennial classics was Baked Ziti. I’ve since made this a regular in our dinner menu rotation. Best of all, you can use any kind of short pasta!

Though I always knew it was easy to prepare, it wasn’t until my first week as a mother to a newborn that I could experience cooking while sleep deprived and I could prepare this even under those conditions so it must be just that straight-forward.

Here is the obscenely basic recipe:

Easy Bake Pasta

4 cups of favorite short pasta

1 kg minced beef

1 cup shredded mozzarella

1 ball of fresh mozzarella, sliced

5 cups Italian-style tomato sauce (make your own or purchase a jar, your choice)

Minced garlic, to taste

1. Preheat oven to 150C.

2. Sautee garlic then brown/cook beef while stirring to keep the beef mince in small pieces. Once the beef is cooked (or almost there), drain excess fat and liquid from the pan then pour in the tomato sauce. Stir and let cook on medium. Add more minced garlic if that’s your thing.

3. Cook the pasta according to box directions, making sure the result is al dente. Stir cooked pasta with meat sauce then place in oven safe dish (you can also mix it in the same dish).

4. Top with sliced mozzarella followed by evenly distributing the shredded mozzarella. Bake for 30-45 minutes uncovered. The last few minutes, put the broiler/grill on to lightly brown the cheese top. Serve hot.

4 comments

    • G.D. says:

      I make my own sauce by roasting toomtas, onions and garlic togather at 325 degrees for 1 hour. Letting it cool them passing it thru a food mill to seperate the skins and seeds from the sauce. Once the sauce has been seperated I add Italian seasoning and sea salt to taste then freeze it in plastic bags. Each bag with enough sauce for one pizza. The roasting brings out the natural flavors of the veggies especially the onions and garlic. This is a very basic sauce and you can add to it to suit your taste and imagination. If anyone wants the specifics on the roasiting process, just ask and I’ll provide it.No Worries G.D. (Golda’s Dad)

      • evinok says:

        Hi Golda’s Dad! Thanks for the cooking advice. Always nice to have another perspective. Looks like minimal dishes the way you do it too. May take you up on your offer to share the roasting process at some point. Do you have a food blog yourself?

Leave a Reply