Spanish Cuisine
Spanish-Style Baked Pasta with Tomatoes and Manchego
This modern and incredibly cozy dish combines Italian passion for pasta with the bright, sunny flavors of Spain. An aromatic tomato base, enriched with the smoky notes of smoked paprika, becomes the ideal sauce for tender pasta, while a generous serving of aged Manchego cheese forms an appetizing golden crust when baked. Every bite of this pasta offers a balance of creamy cheese depth, the zestiness of ripe vegetables, and a light spicy warmth. It is a 'hybrid' dinner that is prepared with minimal effort, yet consistently delights the whole family with its richness and home-style warmth.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 480 kcal
- Protein
- 18 g
- Fat
- 16 g
- Carbs
- 65 g
- Fiber
- 4 g
Step by step
Method
- 01
Preheat the oven to 190°C
Preheat the oven to 190°C. Boil the pasta in salted boiling water until al dente, drain in a colander, reserving a little cooking water.
- 02
Heat olive oil in a skillet, sauté finely chopped onion and m…
Heat olive oil in a skillet, sauté finely chopped onion and minced garlic until soft. Add the smoked paprika and heat for 30 seconds to release the aroma.
- 03
Add the crushed tomatoes, season with salt, and simmer over l…
Add the crushed tomatoes, season with salt, and simmer over low heat for 5-7 minutes until the sauce is uniform and fragrant. Add a little pasta water if necessary.
- 04
Mix the cooked pasta with the tomato sauce, transfer to a bak…
Mix the cooked pasta with the tomato sauce, transfer to a baking dish, and generously sprinkle with grated Manchego cheese.
- 05
Bake in the oven for about 15 minutes until the cheese melts…
Bake in the oven for about 15 minutes until the cheese melts and forms an appetizing golden-brown crust.
Dishday
Useful advice
Cooking tip
For the ideal texture, boil the pasta 2 minutes less than indicated on the package (al dente) — it will reach perfection in the oven, having soaked up the sauce juices. For a maximally crispy and fragrant cheese crust, mix the grated Manchego with a small amount of breadcrumbs before sprinkling over the dish.
How to serve
Serve the baked pasta hot, straight in the baking dish, so everyone can enjoy the contrast between the delicate center and the crispy edges. Fresh parsley or basil leaves scattered on top right before serving will add brightness to the dish.
How to store
The pasta stores excellently in the refrigerator for up to 2 days. Before reheating in the oven, add just a tablespoon of water so the sauce becomes silky again and doesn't thicken.
Note
If the sauce seems too thick after boiling the pasta, save half a cup of the cooking water and add it to the dish before sending it to the oven to make the consistency perfect.
