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Baked Farfalle


2 Tbsp Pastene Extra Virgin Olive Oil
1 tsp Pastene Minced Garlic
1 lb ground beef
2 Tbsp Pastene Tomato Paste
1 24 oz jar Pastene Chateau Restaurant Marinara Sauce
24 oz water
1 14 oz can Small Whole Cherry Tomatoes
16 oz Pastene Italian Farfalle
salt and pepper to taste
½ cup Pastene Grated Parmesan Cheese
1 ½ cup shredded mozzarella cheese
1 cup ricotta cheese


  • In a dutch oven, heat the olive oil over medium heat and add the garlic. Saute for one minute stirring constantly to avoid burning. Add the ground beef and cook until browned.
  • Add the tomato paste and stir to blend.  After a few minutes, add the marinara sauce and cherry tomatoes and mix well. Fill the 24 oz marinara jar with water and add to the pan. 
  • Add the dry pasta and stir. Season with salt and pepper.
  • Cover with the lid and simmer for 15 to 20 minutes, stirring often to prevent sticking and burning.
  • Preheat the oven to 350° F.
  • In a medium bowl, mix the parmesan, 1 cup mozzarella and ricotta together.
  • When the pasta mixture is done, pour half the mixture into a 9×12” baking dish. Spread half the cheese mixture across the pasta. Repeat.
  • Top with the remaining mozzarella.  Return the dish to the oven for 10 more minutes. 

Product Used

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