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Creamy Pasta Bake
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🍽 Recipe
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🍴
15
Prep (min)
30
Cook (min)
45
Total (min)
4
Servings
420
Calories
Adjust Servings:
4
servings
🧄 Ingredients
📝 Step-by-Step Instructions
1
Prepare Your Dough
Combine flour and salt in a large mixing bowl. Create a well in the center. Add warm water and olive oil. Mix with a fork until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes at room temperature.
2
Build the Tomato Sauce
Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic and cook, stirring constantly, until fragrant and golden — about 90 seconds. Add crushed tomatoes, oregano, sugar, salt, and chili flakes. Simmer uncovered for 15-18 minutes until slightly thickened. Taste and adjust seasoning.
3
Preheat and Shape
Preheat your oven to 230°C (450°F) with a baking stone or heavy sheet pan inside. Divide dough into 2 portions. On a floured surface, stretch or roll each piece to your desired thickness. Aim for an even 3-4mm for crispy results.
4
Assemble With Care
Spread sauce to within 1cm of the edge. Scatter mozzarella evenly. Add torn basil leaves and a drizzle of olive oil. Finish with freshly grated parmesan. Transfer onto the hot baking surface carefully using a peel or flat baking tray.
5
Bake to Golden Perfection
Bake for 10-14 minutes until the crust is deep golden brown and the cheese is bubbling with light charred spots. Rotate halfway for even cooking. Remove, rest for 2 minutes, slice, and serve immediately with fresh basil and a drizzle of your best olive oil.
📊 Nutrition (per serving)
420
Calories
14g
Protein
58g
Carbs
16g
Fat
3g
Fiber
4g
Sugar
380mg
Sodium
220mg
Calcium
For best results, use high-quality San Marzano canned tomatoes and fresh buffalo mozzarella. The dough can be made ahead and refrigerated overnight — it actually improves the flavor. If your oven doesn’t reach 230°C, cook a minute or two longer and finish under the broiler.
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