Air-fryer tomato mozzarella pasta bake

Cooked penne, tomatoes, and mozzarella brown quickly in a compact air-fryer bake.

This recipe makes 4 servings and takes about 12 minutes to prepare plus 18 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out air fryer, air-fryer-safe baking dish, mixing bowl. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: cooked penne: 600 g (1 lb 5 oz); passata: 500 ml (2 cups); cherry tomatoes, halved: 250 g (9 oz); mozzarella, torn: 200 g (7 oz); fresh basil, torn: 15 g (½ oz); olive oil: 15 ml (1 tbsp). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• cooked penne — 600 g / 1 lb 5 oz
• passata — 500 ml / 2 cups
• cherry tomatoes, halved — 250 g / 9 oz
• mozzarella, torn — 200 g / 7 oz
• fresh basil, torn — 15 g / ½ oz
• olive oil — 15 ml / 1 tbsp

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Heat the air fryer to 190°C/375°F. Toss cooked penne with passata, half the cherry tomatoes, half the mozzarella, and olive oil in the baking dish.

Step 2

Air-fry for 10 minutes until the passata is bubbling around the pasta.

Step 3

Top with remaining cherry tomatoes and mozzarella and air-fry for 5 to 7 minutes until the cheese is melted with browned patches.

Step 4

Rest for 3 minutes, then scatter with basil.

Cooking and safety check

The pasta and sauce should be bubbling hot throughout before serving. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use fusilli for penne. Scamorza replaces mozzarella and contains milk. Roasted peppers can replace cherry tomatoes. Use dairy-free mozzarella only if its label suits the required diet.

• Use fusilli for penne.
• Scamorza replaces mozzarella and contains milk.
• Roasted peppers can replace cherry tomatoes.
• Use dairy-free mozzarella only if its label suits the required diet.

Allergen notes

This recipe contains or may contain milk. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Do not overfill the dish; hot air needs to circulate.
• If pasta looks dry, stir in 60 ml (¼ cup) passata before reheating.
• Add basil after cooking, not before.

Leftovers and storage

Refrigerate within 2 hours for up to 3 days. Reheat covered at 160°C/320°F until the centre is steaming.

Serving ideas

These sides and finishes suit air-fryer tomato mozzarella pasta bake without changing the recipe itself.

• Rocket salad
• Marinated olives
• Grilled asparagus

Frequently asked questions

Can I use dry pasta?

Cook it first; the listed passata is not enough liquid to hydrate it.

Can this be oven baked?

Bake at 200°C/400°F until browned and bubbling.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.