Buffalo Mozzarella Baked Pasta with Sundried Tomato

This Buffalo Mozzarella Baked Pasta is a cosy, crowd‑pleasing dish that turns everyday ingredients into something a little more elevated.

This simple winter warmer dish is built around the creamy richness of buffalo mozzarella.

The sundried tomatoes bring a sweet, savoury punch that lifts the whole dish, while the mozzarella melts into silky pockets throughout the bake.

It’s the kind of recipe you make when you want something unfussy but still special.

Ingredients

Serves 4–6

• 350g pasta (penne or rigatoni)

• 1 cup sundried tomatoes, sliced

• 2 tbsp oil from the sundried tomato jar

• 3 cloves garlic, chopped

• 400g crushed tomatoes

• 1 cup cream or full‑fat milk

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt & pepper

• 250g Quindanning Buffalo Mozzarella, torn

• ½ cup grated parmesan

• Fresh basil to serve

Method

1. Cook the pasta

Boil in salted water until just under al dente. Drain.

2. Make the sauce

Warm the sundried tomato oil in a pan. Add garlic and cook until fragrant. Stir in crushed tomatoes, cream, herbs, and sundried tomatoes. Season well and simmer for 5–7 minutes.

3. Combine

Add the pasta to the sauce and fold through half the buffalo mozzarella.

4. Bake

Transfer to a baking dish. Top with the remaining mozzarella and parmesan. Bake at 180°C for 20–25 minutes until golden and bubbling.

5. Serve

Finish with fresh basil and enjoy warm.

This baked pasta is cosy, creamy, and full of flavour. Using fresh buffalo mozzarella makes all the difference, turning a simple weeknight bake into something worth sharing.