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Chef Megan Mitchell

Online Cookbook

Baked Pasta with Mozzarella and Basil

  • Serves: 6
  • Complexity: medium
  • Print
Baked Pasta with Mozzarella and Basil


  • Kosher salt
  • 8.8 ounce box Barilla Chickpea Rotini
  • 28 ounce can diced tomatoes
  • 1 1/4 cups shredded low-moisture mozzarella cheese, divided
  • 1 cup canned tomato sauce
  • 3/4 cup freshly grated parmesan cheese, divided
  • 1/4 cup finely chopped basil
  • 2 tbsp. finely chopped oregano
  • 1 tsp. granulated garlic
  • 1/4-1/2 tsp. chili flakes (depending on how spicy you like it)
  • Freshly cracked black pepper
  • 2 large balls burrata cheese
  • Extra virgin olive oil, for drizzling
  • Basil leaves, for garnish
  • Oregano leaves, for garnish


  1. Preheat oven to 350F.

  2. Fill a large sauce pot with water. Liberally season with salt and bring to a rolling boil. Add in the Barilla Chickpea Rotini pasta and cook for 4 minutes, about 2-3 minutes before al dente per package directions. Drain.

  3. To a large bowl add the diced tomatoes, 1 cup of the mozzarella, canned tomato sauce, 1/2 cup of the parmesan, basil, oregano, granulated garlic, chili flakes and a large pinch of salt and pepper. Stir together then add in the pasta and toss together.

  4. Pour into a 10-inch cast iron skillet or an 8x12 oval baker. Top with the remaining 1/4 cup of mozzarella and parmesan and bake for 25-30 minutes. Turn the broiler on and broil for 5 minutes or until bubbly and golden brown on top.

  5. Remove and top with the torn burrata, a drizzle of EVOO, basil leaves, oregano leaves and a sprinkle of freshly cracked black pepper. Serve.

    Recipe Courtesy of Megan Mitchell

    Paid Partnership with Barilla US

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