Baked Fettuccine Casserole with Cherry Tomatoes and Mozzarella

Weeknight dinner hasn’t been easier with our Bakes fettuccine with Cherry Tomatoes and Mozzarella dish. It is a little taste of Italy that can be enjoyed in both summer and winter. The dish is versatile and you can mix it up by adding chicken, chorizo or bacon if you prefer to include meat.

Ingredients

400g fettuccine pasta

300g cherry tomatoes, halved

250g fresh mozzarella, torn into pieces

3 cloves garlic, minced

1 small onion, finely chopped

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1/2 cup heavy cream

1/4 cup vegetable or chicken broth

Method

1. Preheat your oven to 180°C (350°F).
2. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta and set aside.
3. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the halved cherry tomatoes to the pan, followed by the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook for 5-7 minutes until the tomatoes soften and release their juices.
5. Pour in the heavy cream and broth, stirring to combine. Let the mixture simmer for 2-3 minutes until it slightly thickens. Taste and adjust seasoning as needed.
6. In a large baking dish, combine the cooked fettuccine with the tomato mixture. Add half of the torn mozzarella pieces and toss everything together until well mixed. Spread the mixture evenly in the dish.
7. Sprinkle the grated Parmesan cheese over the top, then add the remaining mozzarella pieces.
8. Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden on top.
9. Remove the casserole from the oven and let it cool slightly. Garnish with fresh basil leaves before serving. Enjoy!