30-Minute - Easy Margherita Pasta Recipe
Table of Contents
What is Margherita Pasta Bake?
The marriage of a classic Italian pizza with a pasta recipe creates a delicious twist that is sure to tantalise the taste buds. By incorporating the flavours of the classic pizza—basil, tomatoes, and creamy mozzarella—into a pasta dish, a delightful and comforting meal is born.
This innovative recipe offers the familiar taste of a Margherita pizza in a new and exciting form, providing a refreshing spin on a beloved classic. Moreover, this easy recipe is ideal for baby-led weaning (BLW) as it contains no added salt or sugar, making it a wholesome and nutritious option for little ones.
The simplicity of the fresh ingredients ensures that the natural flavours shine through, making it the perfect way for those seeking an easy pasta meal option for their baby. It is great for the next day too!
At What Age Can My Baby Eat Pasta?
At around 6-8 months old, babies can typically start to explore soft cooked pasta as part of their solid food journey. When following the baby-led weaning (BLW) approach, it's important to ensure that the pasta is well-cooked and served in a size and texture that is easy for the baby to pick up and chew.
Introducing pasta at this stage allows babies to practice their motor skills and experience different tastes and textures. Always closely supervise your baby during mealtimes and be mindful of potential choking hazards when offering pasta or any other solid foods.
What Shape Pasta Should I Give My Baby?
When introducing pasta to your baby, it's important to consider their age and chewing abilities. At 6 months old, you can start with small, easily digestible pasta shapes like small shells or orzo, making sure they are well-cooked to a very soft consistency.
As your baby grows and their chewing skills develop, you can introduce slightly larger shapes like farfalle or penne around 8-10 months. By 12 months, most babies can handle small pasta shapes like rotini or fusilli, but it's always important to monitor them closely while they're eating to ensure they can safely handle the size and texture of the pasta.
Nutritional Benefits Of Pasta?
Pasta can be a nutritious and convenient option for your baby as part of baby-led weaning starting at 6 months old. It is a good source of carbohydrates, which provide essential energy for your baby's growth and development.
Additionally, pasta made from whole grains can offer fibre, important for digestive health. When paired with healthy fats and proteins, pasta can contribute to a well-rounded meal for your little one.
Be sure to choose age-appropriate shapes and sizes to minimise choking hazards and always supervise your baby during mealtimes. Introducing a variety of pasta types can also help expand your baby's palate and encourage a diverse diet.
Ingredient information
Penne pasta - Orzo pasta is a great pasta to use for this recipe too.
Stock cube - Zero salt stock cubes are great for baby led weaning, all the flavour without the salt. Great for the whole family too.
Tomato puree - You could use a handful of fresh tomatoes in addition to the tomato puree.
Garlic paste - Fresh garlic can be used too, garlic granules or garlic powder can be used too.
Basil - Fresh basil can be used if you have it, dried basil will work just the same.
Oregano - Dried oregano is a great herb for this recipe, mixed herbs could be used as well.
Mozzarella cheese - You could stir in a little cream cheese to the sauce instead of the mozzarella cheese.
Serving suggestion
The pasta would be great served with cucumber, cooked carrots or simply on its own.
Other great pasta recipes: 2 ingredient pasta, Orzotto, Garlic and herb pasta, Avocado pink pasta.
Storage instructions
The pasta can be stored in the fridge for up to 3 days, stored in an airtight container, or you could use a container with plastic wrap to cover the pasta.
If you wanted to freeze the pasta, you will need to store in an airtight container. Make sure the pasta has cooled to room temperature before transferring to an airtight container to the freezer.
To defrost the pasta leave in the fridge overnight, and make sure it has fully defrosted.
To reheat the pasta, transfer to a preheated oven on 180C or 350F and reheat on a medium-high heat.
Once the pasta has been defrosted and reheated you will not be able to re-freeze.
Equipment used to help with this recipe
9x9 inch baking dish - I prefer to use metal non-stick cake pans and this one is a heavy duty one. Could be used for roasting vegetables as well as baking cakes for your little ones.
Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Zero salt vegetable stock cube - When I first went looking for reduced salt stock cubes for my baby led weaning recipes, it felt like a bit of a mission! In the end I found some online and these ones are actually salt free.
Recipe | 30-Minute - Easy Margherita Pasta Recipe
Ingredients
Makes 2-4 portions
100g penne pasta
3 tablespoons tomato puree
1 teaspoon garlic paste or 1 garlic clove of fresh garlic, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
60g grated fresh mozzarella cheese
Instructions
Preheat your oven on a medium high heat, 180C or 350F.
Cook pasta in a large pot of hot water on a medium heat as per package directions. Drop the vegetable stock cube into the uncooked dried penne pasta.
Place the tomato puree and garlic into a small saucepan and set aside.
Once the pasta is cooked, drain the pasta and keep the pasta water. Set aside the pasta.
Pour 250ml of the pasta water into the saucepan with the tomato puree and garlic.
Add the basil and oregano to the saucepan and stir.
Cook the pasta sauce on a low heat for 10 minutes.
Pour the pasta into the tomato sauce, along with 30g of the mozzarella cheese, and stir the tomato mixture.
Transfer the pasta to a baking dish, and sprinkle with the remaining mozzarella cheese.
Pop in the oven for 10 minutes, and serve. Finish with a little black pepper and extra virgin olive oil if you like.
Hope you and your family enjoy!
Recipe notes
You could add in some more simple ingredients such as cherry tomatoes, fresh herbs such as fresh basil leaves or tender chicken for added protein. All would make a delicious pasta margherita recipe.
If you did not have a zero salt vegetable stock cube, you could use a zero salt chicken stock cube (chicken broth).
To make the recipe gluten free, you will need a gluten free pasta.
For added flavour you could stir in a splash of balsamic vinegar.
©The Petit Spoon
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