A rich and comforting Italian pasta bake made with a creamy tomato sauce, salami, and a mix of melted cheeses including Parmigiano, crescenza (a soft fresh Italian cheese), and provolone for extra flavour. Perfect for a Sunday family-style lunch. 

Serves: 4, Prep time: 20 mins, Cook time: 25–30 mins

Ingredients
  • 320 g / 11 oz penne rigate (or any short pasta)
  • 200 g / 7 oz salame, cut into strips or cubes
  • 400 g / 14 oz tomato passata (tomato purée)
  • 150 g / 5 oz crescenza (or cream cheese / stracchino as alternatives)
  • 80–100 g / 3–3.5 oz provolone cheese, grated or sliced
  • 60–80 g / 2–3 oz Parmigiano cheese, grated
  • 1 onion, finely sliced
  • 2–3 tbsp extra virgin olive oil
  • Salt and black pepper, to taste
  • Optional: dried oregano or fresh basil
Method
  1. Preheat the oven to 180°C / 350°F / Gas 4.
  2. Cook the pasta in salted boiling water until al dente (about 2 minutes less than package instructions). Drain and set aside.
  3. Heat olive oil in a large pan and sauté the onion until soft. 
  4. Pour in the tomato passata, season with salt, pepper, and herbs if using. Simmer for 10 minutes.
  5. Remove from heat and stir in the crescenza cheese until the sauce becomes creamy.
  6. Mix in the pasta, then add half of the Parmigiano and half of the provolone.
  7. Transfer to a baking dish and top with remaining cheeses.

  8. Bake for 20–25 minutes in static oven, until golden and slightly crispy on top.

9. Let rest for 5–10 minutes before serving your cheesy pasta bake.

 

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