The simple baked pasta with tomato and mozzarella cheesy and light, is my simple version of the traditional baked pasta or baked macaroni alla ragusana.
Because baked pasta doesn’t have to be complicated to be delicious!
Macaroni is a type of durum wheat semolina pasta, generally short and tubular.
Often bronze-drawn, they have a rough surface that holds the sauce well.
The classic recipe of Ragusa cuisine is rich in ingredients: meat sauce and peas, cheeses [from caciocavallo to primo sale to provola] and cold cuts [cooked ham], hard-boiled eggs.
No béchamel sauce is used.
I chose a lighter version, but nothing prevents you from serving it in a richer version, for example, as Sunday and holiday baked pasta.
The simple baked pasta with tomato and mozzarella is vegetarian.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
Ingredients
- 160 g macaroni (or millerighe)
- to taste tomato sauce (homemade)
- mozzarella (amount according to dietary plan)
- basil (in leaves)
- to taste cheese (grated: caciocavallo or grana or parmesan)
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- Knife
- Cutting Board
- 1 Baking Dish
Preparation
Guidelines for hyperglycemia | prediabetes and diabetes
– the simple composition of pasta + mozzarella allows easy control of servings and portions;
– light without béchamel sauce;
– you can further reduce calories and fats by limiting the amount of grated cheese on top or omitting it altogether.
Prepare plenty of tomato sauce.
For the detailed step-by-step procedure, you can read the complete recipe by clicking the following link: homemade tomato sauce without sugar or oil in cooking.Alternatively, use tomato purée.
Canned tomatoes, purées, and ready-made sauces often contain added sugars and other ingredients that can contribute to increased blood sugar levels, always read the label.
For an even lighter version, you can use:
– light mozzarella.Remove the mozzarella from its liquid, drain and slice it.
Pat with kitchen paper to avoid making the pasta watery.Cook the pasta very al dente [it will be baked again], drain and rinse quickly under running water.
I cooked it exactly half the time indicated on the package.In a bowl, pour:
– plenty of tomato sauce;
– basil leaves if you have them;
– a couple of tablespoons of grated cheese;
– a pinch of pepper;
and mix.Combine the pasta and mix well.
Prepare a baking dish.
Spread a layer of tomato sauce on the bottom of the baking dish or oven tray.
Pour half of the pasta into the dish.
Distribute the mozzarella slices.Cover with the remaining pasta.
Finish with:
– a layer of tomato sauce;
– a sprinkle of grated cheese;
– a pinch of pepper.Briefly preheat the oven.
Bake at 356°F (180°C) for 20 minutes in a fan oven, then 5 minutes in grill mode until a crispy crust forms on the surface.Let the baked pasta sit for a few minutes before serving.
Plate.
Your simple baked pasta is ready.
Enjoy your meal!
The tomato and mozzarella baked pasta is a complete dish; add your portion of vegetables to create a balanced meal or single dish that helps keep blood sugar stable.
The classic recipe of Ragusa cuisine is rich in ingredients: meat sauce and peas, cheeses [from caciocavallo to primo sale to provola] and cold cuts [cooked ham], hard-boiled eggs.
I chose a lighter version, but nothing prevents you from serving it in a richer version, for example, as Sunday and holiday baked pasta.
Not all dietary plans allow the combination of multiple protein sources.
Do not overdo the amounts of individual ingredients.You can prepare the baked pasta in advance: cook, assemble, and bake.
Once cooled, store it in the fridge covered with aluminum foil.
Before reheating in the oven, spread a fresh layer of sauce on top and some grated cheese to keep it soft.
Storage, Tips and Variations
You can replace the mozzarella with fiordilatte, primo sale, provola or scamorza.
The filling can be adapted to different dietary needs:
– lactose-free;
– vegan.
If there are leftovers, it’s also great the next day!
It keeps in the fridge for 1-2 days, well covered with aluminum foil.
Just reheat it in the oven.
FAQ (Questions and Answers)
Prediabetes and Cheeses
Follow your dietary plan.
In general, cheeses should be consumed in moderation – no more than twice a week – preferring fresh ones over aged ones such as: cottage cheese, cow ricotta, light spreadable cheese, mozzarella, feta.Prediabetes and Cold Cuts
Follow your dietary plan.
In general, cold cuts should be consumed in moderation, preferring lean ones like: bresaola, cooked ham or raw ham, speck, turkey breast.A Note on Pasta ‘ncasciata or ncaciata
Pasta ‘ncasciata or ncaciata is one of the richest dishes in Sicilian tradition.
Unlike simple baked pasta, pasta ‘ncasciata is a rich pie full of substantial ingredients.
The term ‘ncasciata comes from Sicilian:
– encased and cooked in a container, traditionally in a terracotta pan;
– full of cheese.
Pasta ‘ncasciata or ncaciata also became famous thanks to Andrea Camilleri’s novels where it is often mentioned as one of Inspector Montalbano’s favorite dishes.
