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Baked Diatlini Pasta with Mozzarella cheese

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Adjust Servings:
3 tbsp Olive oil
4 diced into Small cubes Carrot
2 diced Celery rib
1 large finely diced Onions
2 tbsp chopped Thyme
4 cloves Garlic
1 large eggplant
3 medium Tomatoes
2 tbsp Tomato paste
500g/18oz short pasta i used Diatlini
2 cups chicken stock
1/2 cup Red wine
300g/11oz Mozzarella cheese
50g/1.5 oz Gouda cheese
1 tbsp Kosher Salt
1 tbsp Black Pepper
50g/1.5 oz Parmesan cheese
2 tbsp chopped parsley

Nutritional information

serving size
Total Fat

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Baked Diatlini Pasta with Mozzarella cheese

  • Vegeterian
  • 1 hour 10 minutes
  • Serves 8
  • Easy




Baked Diatlini  pasta is a great choice when going for a cheesy runny sauce baked pasta dish.

There is something natural and correct about baking pasta, it absorbs all the fluids of the casserole, becoming united with the sauce and vegetables. baking pasta is tricky as well, we don’t want to get a soggy pasta, it needs to remain its consistency presence and in order to reach it we need to be very accurate.

In this recipe I used Diatlini but every short pasta will do, like Cavatelli, Orzo, Conchiglie, Pastina etc  will do great here, the idea is to have a bite size pasta along with the vegetables so it would be easy to eat and you will get pasta and vegetables in every bite.

Baked Diatlini Pasta

It’s important to use good Mozzarella , it doesn’t have to be Mozzarella di Bufala although it’s the best quality , any cow Mozzarella will do just fine as long its fresh its fresh.

Baked Diatlini Pasta

Why is Baked Diatlini pasta recipe working ?

When entertaining we have our hands full with a few dishes, some are fresh that are made on the spot and some needs to be prepared in advance.

I like to make as many ‘auto pilot’ dishes as possible, stick it in the oven and serve when guests arrive, this is exactly the idea in the baked diatlini pasta, it’s an amazing dish that will get your guests to ask for the recipe and it also a fairly easy and comfortable dish to make.

The necessary ingredients for the baked diatlini pasta are simple, some vegetables, a few kinds of cheese, chicken stock and wine.

We can play with the ingredients, it’s completely up to you, it’s possible to add different vegetables, other kinds of cheese and even add meat or chicken making it more of a casserole style.

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30 minutes

perpetration and cooking

preheat oven to 200c/400F.
place an iron skillet on high heat, add olive oil and eggplants and cook for 8 minutes until golden, add onions, garlic, thyme and cook for another 4 minutes until onions are transparent.
throw the carrots and celery and cook for another 5 minutes.
add the wine and stir for 30 seconds until alcohol evaporates, add the tomatoes and tomato paste, stir for 1 minute and add the chicken stalk, reduce the heat to medium and cook for 5 more minutes. add the pasta and Gouda salt and pepper, stir for a few seconds, tear the Mozzarella and throw into the pan as well. put in a big baking pan/ casserole pan and bake for 30 minutes.

40 minutes


after 30 minutes of baking pull the baking pan out and spread over the Parmesan cheese.
set the over to grill and place the pan under it for 7 more minutes until the top is golden and crisp.
spread parsley on top and serve hot


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