1. Pre- heat oven to 180°C.
  2. Heat the olive oil in a saucepan on medium heat. Place onion, bay leaves and garlic in pot and cook for 5-10 mins or until soft.
  3. Deglaze pot with wine and simmer for 2 to 3mins.
  4. Pour tomatoes into pot and stir. Bring to the boil, reduce heat and simmer for approximately 45 -60 minutes. Season with salt and pepper.
  5. Add fresh basil leaves and stir through sauce.
  6. Cook pasta as per packet directions, refresh pasta under running water and strain.
  7. Add a little oil to sheets to prevent them from sticking.
  8. Gently tear pasta sheets into strips. No need for even pieces, it’s all about rustic shapes.
  9. Mix sauce through the pasta and place a small amount of pasta on the base of a deep baking dish.
  10. Then tear some bocconcini, ham and parmesan over the pasta and repeat the process layering until baking dish is full.
  11. Finish with bocconcini and parmesan, to form a crust when baking.
  12. Bake in oven for 15-20 minutes or until bocconcini is melted and lightly browned.

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