Tomato & Pasta Casserole

Michelle Day 4, Dinner, Dinner, Dinner, Dinner, Lunch, Meat, Mental Health Plan Month 12, Month 9, Vegetarian, Vegetarian, Week 2, Week 2, Wellness, Young Athletes Plan Month 1

Tomato & Pasta Casserole

Serves: 4

Difficulty level: Easy

Prep Time: 10 mins
Cook Time: 40 mins  
Print Recipe
tomato & pasta casserole

Nutrition Per Recipe                                        kcal/g/mg

Energy 567
Protein 19.7 g
Fat Total 15.1 g
Saturated 5.3 g
Carbohydrates 87.2 g
Sugars 13 g
Dietary fibre 3.4 g
Sodium 244 mg
Vitamin C 2.8 mg
Calcium 161.4 mg
Iron 0.3 mg


2 tablespoons of olive oil
2 cloves of garlic, finely chopped
1 onion finely chopped
½ teaspoon of balsamic vinegar
2 x 400g (14oz) cans of chopped tomatoes (or 1 can of chopped tomatoes and 400g of whole tomatoes)
400g (14oz) pasta (any shape)
Handful of basil leaves
100g (3.5 oz) sliced mozzarella


1. Preheat the oven to 180 degrees Celsius.
2. Heat the oil in a large pan on a medium heat and cook the onion and garlic for 5 minutes.
3. Add the vinegar and tomatoes and bring to a boil. Turn down the heat to a simmer and cook uncovered for 10 minutes, or until sauce has reduced slightly.
4. Cook the pasta according to packet instructions.
5. Add the pasta to the tomato sauce and stir through most of the basil leaves.
6. Put half the pasta mixture into a large baking dish and arrange half the mozzarella slices over the top. Top with the remaining pasta mixture and then the rest of the mozzarella and a few basil leaves.
7. Bake for 20 minutes or until golden.
8. Serve with a green salad.



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  • Click ‘add food’