Equipment
Ingredients
Pasta
- 300 g dried short pasta, dry
Spiced Onion Base
- 30 ml olive oil
- 2 yellow onion, thinly sliced
- 3 garlic, minced
- 5 g smoked paprika
- 3 g dried oregano
- 1 g red pepper flakes
Sauce & Cheese
- 800 g crushed tomatoes
- salt
- 50 g parmesan cheese, finely grated
- 150 g sharp cheddar cheese, shredded
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F.
Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente, about 2 minutes less than the package instructions. Drain the pasta using a colander and set aside.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced onions and saute until softened, deeply translucent, and beginning to brown at the edges.
Add the minced garlic, smoked paprika, dried oregano, and red pepper flakes to the onions. Stir continuously and toast until the spices release their aroma.
Pour the crushed tomatoes into the skillet. Stir well to combine the spiced onion mixture into the tomatoes. Reduce the heat to low and simmer the sauce to meld the flavors. Taste and season with salt.
Fold the drained, partially cooked pasta and the grated parmesan cheese directly into the simmering tomato sauce in the skillet. Ensure every piece of pasta is well coated.
Sprinkle the shredded sharp cheddar cheese in an even, thick layer over the top of the pasta and sauce mixture.
Carefully transfer the skillet to the preheated oven. Bake until the cheddar cheese is fully melted, bubbling vigorously, and starting to turn golden brown around the edges of the pan.
Remove the skillet from the oven. Allow the pasta bake to rest briefly before serving so the sauce can stabilize and thicken slightly.
Chef's Notes
- For a deeper, sweeter flavor profile, allow the onions to caramelize over medium-low heat for an additional 10 to 15 minutes before adding your spices.
- Using a cast iron skillet not only minimizes the number of dishes you have to wash, but its heat retention helps create incredible crispy, cheesy edges around the perimeter of the bake.
- Do not skip undercooking the pasta. The starch released into the sauce during the baking phase is crucial for binding the dish together.
- If you prefer a blistered, deeply browned cheese topping, turn the oven to broil for the final 2 minutes of baking, watching carefully to prevent burning.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freeze in individual portions. Pasta texture may soften upon thawing and reheating.
Reheating: Reheat in the oven at 175C or microwave until piping hot.
