Baked pasta, tomato & basil

Acid and structure cut dairy and tomato

Chianti or Sangiovese. Tomato acid already on the plate wants a red with similar lift, not a heavy New World pour. Two bottles for eight is a planning count.

Cold slices pan-fry as a pasta frittata: eggs, the pasta, a hot skillet, lid on. Do not add more sauce.

• Dry pasta1.9 lb
• Canned tomatoes3.5 lb
• Mozzarella1.1 lb
• Basil1 bunch

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

45 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for baked pasta, tomato & basil, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Oven occupancy is 45 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 40 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Chianti or Sangiovese. Tomato acid already on the plate wants a red with similar lift, not a heavy New World pour. Two bottles for eight is a planning count.
8. Leftover route: Cold slices pan-fry as a pasta frittata: eggs, the pasta, a hot skillet, lid on. Do not add more sauce.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.