Gluten-free baked pasta with tomato and mozzarella

Ingredients

For 1 serving

• Gluten-free pasta75 g
• Tomato passata150 g
• Light mozzarella60 g
• Parmigiano Reggiano10 g
• Basilto taste
• Saltto taste

Contains: lactose

Method

1. Preheat the oven to 200 °C (conventional) and put the pasta water on to boil.
2. Pour the tomato passata into a small pan with a pinch of salt and a few basil leaves and cook over low heat for 10 minutes, until slightly thickened.
3. Meanwhile, when the water boils, salt it and cook the gluten-free pasta for 3 minutes less than the packet time: it must stay very al dente, as it softens easily in the oven. Drain and toss it with the sauce.
4. Cube the mozzarella. Put half the pasta in a cocotte, scatter over half the mozzarella, then add the rest of the pasta and the remaining mozzarella.
5. Sprinkle with grated Parmigiano Reggiano and bake at 200 °C for 15 minutes, until the mozzarella is melted and stringy and the edges are golden.