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Tomato Salami Pizza Pasta Bake
ET Food Voyage
A hearty but easy recipe combining the best flavours of pizza and pasta together to create this Tomato Salami Pizza Pasta Bake.
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Course
Dinner
Cuisine
Italian
Servings
4
people
Calories
580
kcal
Equipment
Hand blender
Ingredients
250
g
Pasta
1-2
tbsp
Cooking Oil
2-3
cloves
Garlic
finely chopped
1
Onion
chopped
1
tsp
Paprika
1
tsp
Red Chilli Flakes
optional
2
tbsp
Tomato Paste
1
tin (400g)
Chopped Tomatoes
1½
tsp
Italian Mixed Herbs
1
cup
Chicken Broth
70
g
Salami / Pepperoni Slices
sliced
Salt and Black Pepper
to taste
1
cup
Cheddar Cheese / Mozzarella Cheese
or a mix of both
1
tbsp
Fresh Parsley Leaves
chopped
1
tsp
Oregano
Instructions
Bring a large pot of water to boil, season generously with salt. Cook pasta according to package instructions. Drain and set aside when done.
While the pasta is cooking, heat cooking oil in a large saucepan over medium-high heat. Add garlic and saute for about 1 minute until fragrant.
Add in onions and red chilli flakes. Saute for 5 minutes until softened.
Stir in tomato paste and Italian mixed herbs. Cook for a few minutes until deepened in colour.
Add in both chopped tomatoes and chicken broth. Bring to a boil then turn to medium-low heat and let simmer, covered, for 20 minutes until reduced.
Using a hand blender, blitz the mixture until smooth.
Add in the sliced salami/pepperoni. Season with salt and pepper.
Add the cooked pasta. Toss to combine. Then stir in chopped parsley leaves.
Baking the Pasta
Preheat oven to 200°C.
Transfer the pasta into a large ovenproof dish. Top generously with cheese.
Place a few slices of salami/pepperoni on top as well. Sprinkle with oregano and black pepper.
Bake for 30 minutes until the cheese has melted and turned golden in colour. Serve immediately.
Notes
You can use any other "pizza toppings" and any pasta of your choice to make the pasta bake.
Keyword
Comfort Food, Pasta, Pasta Bake