Ultra-easy, Italian-flavored baked pasta

This baked pasta is easy and fast to make thanks to our egg Pappardelle pasta that requires just 4 or 5 minutes to cook al dente, and our super tasty Tomato and Basil Pasta Sauce, which is ready to use. Just add fresh mozzarella cheese and PDO Parmigiano Reggiano cheese, with the complicity of our intensely flavored Extra Virgin Olive Oil IGP Puglia, to bring a real Italian food experience to your table.

Vignoli Extra Virgin Olive Oil IGP Puglia - Intense front of 16.9oz bottle

Vignoli Italian Pappardelle Egg Pasta front of 8.8oz box

Ingredients

Serves:4

Imperial Metric

3 tablespoons Extra Virgin Olive Oil IGP Puglia, divided
1 pack Vignoli egg Pappardelle Pasta
1 jar Vignoli Tomato and Basil Pasta Sauce
2 fresh mozzarella cheeses (about 125 grams each)
½ cup freshly grated 24-month aged PDO Parmigiano Reggiano cheese
Fresh basil leaves for garnish

3 tablespoons Extra Virgin Olive Oil IGP Puglia, divided
1 pack Vignoli egg Pappardelle Pasta
1 jar Vignoli Tomato and Basil Pasta Sauce
2 fresh mozzarella cheeses (about 125 grams each)
½ cup freshly grated 24-month aged PDO Parmigiano Reggiano cheese
Fresh basil leaves for garnish

Preparation

Imperial Metric

Grease a 10x5.9” oven dish with 1 tablespoon of Vignoli Extra Virgin Olive Oil IGP Puglia.
Preheat the oven to 392°F (200°C), fan off. Place the rack in the lower third of the oven.
Bring to a boil plenty of salted water and cook Vignoli egg Pappardelle pasta util “al dente”, following the time indicated on the package. Drain and place into a large bowl.
Add the Vignoli Tomato and Basil Sauce and toss well.
Put half of the pasta in the greased oven dish, then add one mozzarella cheese broken into large pieces by hand.
Add the remaining pasta and the second mozzarella cheese.
Sprinkle with freshly grated PDO Parmigiano Reggiano cheese and drizzle with the remaining two tablespoons of Vignoli Extra Virgin Olive Oil IGP Puglia.
Bake for 10 minutes or until mozzarella cheese is well melted, then move the rack in the top zone of the oven, turn on the grill mode, and bake for additional 3 minutes.
Let rest at room temperature for a couple of minutes before serving.

Grease a 10x5.9” oven dish with 1 tablespoon of Vignoli Extra Virgin Olive Oil IGP Puglia.
Preheat the oven to 200°C, fan off. Place the rack in the lower third of the oven.
Bring to a boil plenty of salted water and cook Vignoli egg Pappardelle pasta util “al dente”, following the time indicated on the package. Drain and place into a large bowl.
Add the Vignoli Tomato and Basil Sauce and toss well.
Put half of the pasta in the greased oven dish, then add one mozzarella cheese broken into large pieces by hand.
Add the remaining pasta and the second mozzarella cheese.
Sprinkle with freshly grated PDO Parmigiano Reggiano cheese and drizzle with the remaining two tablespoons of Vignoli Extra Virgin Olive Oil IGP Puglia.
Bake for 10 minutes or until mozzarella cheese is well melted, then move the rack in the top zone of the oven, turn on the grill mode, and bake for additional 3 minutes.
Let rest at room temperature for a couple of minutes before serving.

For this recipe you need

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Extra Virgin Olive Oil IGP Puglia - Intense

Tomato and Basil Pasta Sauce

Pappardelle

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