Mozzarella and Ham Pasta Tatin

Ingredients

• 300 g Pasta (farfalle or small shells) (cooked al dente, then cooled)
• 2 c. à soupe Olive oil (for sautéing the sauce)
• 500 ml Tomato passata (or tomato purée, can be replaced with blended fresh tomatoes)
• 10 Fresh basil leaves (roughly chopped)
• 250 g Fresh mozzarella (drained, reserve the collected liquid)
• 150 g Country ham (sliced or diced)
• 50 g Grated Parmesan (for gratinating at the end of cooking)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the tomato sauce

   Heat the olive oil in a saucepan, add the tomato passata, bring to a gentle boil, then simmer for 8 minutes while stirring. Stir in the chopped basil, season with salt and pepper.

   Time: PT10M

2. Drain the mozzarella

   Place the mozzarella in a colander over a bowl. Let it drain for 15 minutes. Reserve the collected liquid.

   Time: PT15M

3. Cook the pasta

   Bring a large pot of salted water to a boil, add the pasta and cook al dente (about 8 minutes). Drain and let warm slightly.

   Time: PT10M

4. Form the nests in the baking dish

   Arrange the pasta at the bottom of the baking dish, forming 4 to 6 small nests (depending on dish size).

   Time: PT5M

5. Fill the nests

   Place a slice (or a spoonful) of country ham in the center of each nest, then a generous amount of drained mozzarella, pressing it in slightly.

   Time: PT5M

6. Add the sauce and mozzarella water

   Pour the tomato sauce over the pasta until fully covered. Add 2 to 3 tablespoons of the reserved mozzarella water to provide moisture and flavor.

   Time: PT5M

7. Covered baking

   Cover the dish with a damp sheet of parchment paper, then a sheet of aluminum foil. Bake at 180°C for 40 minutes.

   Time: PT40M

   Temperature: 180°C

8. Gratin cheese topping

   Remove the aluminum foil and parchment paper, sprinkle the top with extra mozzarella and grated Parmesan. Return to the oven at 200°C, uncovered, for 10 minutes until the cheese is golden and melted.

   Time: PT10M

   Temperature: 200°C

9. Finishing and serving

   Take the dish out of the oven, sprinkle with a few chopped fresh basil leaves and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pasta (farfalle or small shells): penne, fusilli
• Instead of Olive oil: sunflower oil
• Instead of Tomato passata: tomato purée, crushed tomatoes
• Instead of Fresh basil leaves: fresh oregano, parsley
• Instead of Fresh mozzarella: mozzarella log, raclette cheese
• Instead of Country ham: cured ham, Strasbourg sausage, turkey roast
• Instead of Grated Parmesan: grated pecorino

Equipment Needed

• Saucepan or large skillet
• Colander
• Mixing bowl
• Baking dish (about 28 × 20 cm)
• Parchment paper
• Aluminum foil
• Spatula or wooden spoon
• Knife
• Oven

Critical Steps — Do Not Skip

• Drain the mozzarella properly to collect its liquid.
• Cover the dish with the damp parchment paper then the foil to retain moisture.
• Check doneness by inserting a knife tip into the pasta; it should be tender.

Chef Tips from the Video

• Use high‑quality mozzarella, ideally with a stringy texture, for a creamy result.
• Fresh basil added at the end of cooking retains its full aroma.
• For a pork‑free version, replace the country ham with grilled chicken or marinated tofu.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; the pasta texture deteriorates.

Room temperature: Consume within 2 hours after cooking.

Make-Ahead Tips

• Tomato sauce can be prepared 24 hours ahead and kept in the refrigerator.
• Draining the mozzarella the day before saves time on the day.
• The dish can be assembled ahead, covered and refrigerated up to 12 hours before baking.