Baked pasta

This is wonderful recipe for vegetarians who want to enliven their diet with a new recipe that has a bit of verve and imagination, but is also attractive to their non-vegetarian co-diners. So get inspired by our special baked pasta, not a classic lasagna, but nevertheless ideal for Sunday lunch. With plenty of flavour and very filling, it has nothing to fear from its meat based alternatives. Say goodbye - and maybe even convince some hardened carnivores to do the same - to the minced beef, ham and salami. Show them how healthy and tasty Emmental cheese makes a wonderful baked pasta. Are you ready to make it with us?


  • pasta 300 grams Cannelloni rigati
  • mozzarella cheese 200 grams
  • tomatoes 200 grams
  • tomato passata 250 millilitres
  • basil
  • garlic 1 clove
  • emmental cheese 40 grams
  • oil
  • salt
  • breadcrumbs

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20 minutes Total time
20 minutes Active time
Serves 3 persons
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Heat a little olive oil in a pan and fry the garlic and chopped fresh tomato. Add the basil, passata and salt to taste. Cook the pasta until al dente. Combine the pasta with the prepared sauce. Add the diced mozzarella and mix well. Finish with a layer of breadcrumbs, olive oil and plenty of grated Emmental, then put in the oven under the grill for 10 minutes.

Accompany your special baked pasta with a lovely bottle of Barbera d’Alba
Baked pasta dates back to Ancient Rome, where it was prepared mainly with vegetables or cheese.

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