Prep. Time 30′     Cooking Time 20′      Serve 6


  • 500 grams of farfalle or rigatoni pasta
  • 3 balls of fresh mozzarella
  • 1 cup of grated Parmesan cheese
  • 1 cup of grated cheddar cheese
  • 1 cup of grated Gruyère cheese
  • 1/4 cup of olive oil
  • 4 slices of bacon, finely chopped
  • 4 packages of whole peeled tomatoes
  • 1 clove of garlic
  • 1 finely chopped onion
  • Salt
  • Pepper
  • Plenty of fresh basil leaves


  1. First, heat the olive oil, sauté the bacon for a few minutes.
  2. Add the onion and garlic and let them soften over medium heat for a few minutes.
  3. Add the tomatoes. Simmer for 30 minutes, add salt and pepper, and stir frequently until the tomatoes are completely melted.
  4. Finally, add the basil leaves.
  5. In the meantime, boil the pasta and drain it.
  6. Put the pasta back in the pot. Pour 2 to 3 large spoonfuls of sauce and half of the Parmesan cheese and mix.
  7. Layer half of the pasta in an oiled ovenproof dish, and pour over half of the tomato sauce.
  8. Sprinkle with half of the cheeses and a few basil leaves.
  9. Repeat with another layer of pasta, tomato sauce, cheeses, finishing with slices of mozzarella and basil leaves.
  10. Bake in a preheated oven at 200ºC for 15 to 20 minutes until the cheeses melt.


Source: Argiro Barbarigou