This was the first time I tried to make oven pasta without pre-cooking the pasta. I was skeptical, but it turned out great. You mix all the ingredients in your oven proof dish where you cook your casserole. No additional dishes to clean. The pasta takes naturally more time to cook since it isn’t pre-cooked.
PREP TIME. 10 MIN. COOK TIME. 50 MIN
INGREDIENTS FOR 6
- 500 g penne or fusilli pasta
- 240 g can tuna, preferably in oil
- 400 g can crushed tomato
- 250 g cherry tomatoes
- 2-3 Tbls of capers
- 2 dl heavy cream
- 5 dl water
- 2 Tbls olive oil
- origano
- basil
- salt and pepper
- 150 g shredded mozzarella
- Preheat oven to 200 °C
- Swipe an oven proof dish with oil and add the pasta, crushed tomatoes, tuna chunks and halved tomatoes leaving a handful to put on top.
- Now add the water, heavy cream, the capers, the herbs and the seasoning and mix well. Try to get all the pasta covered. Sprinkle the cheese and the rest of the tomatoes on top. It doesn’t look pretty at this point but wait until it’s done.
- Cook for about 50 min until golden with some crusty bits.
BUON APPETITO!