Meals and Courses

Cheesy Tomato Pasta Bake

cook 30 mins
  • 2 tablespoons olive oil, plus extra for greasing
  • 2 garlic cloves, finely chopped
  • 400 g (13 oz) can chopped tomatoes
  • handful of oregano leaves, chopped, plus extra to garnish
  • 400 g (13 oz) penne
  • 250 g (8 oz) mozzarella cheese, cubed
  • 50 g (2 oz) Parmesan cheese, grated
  • salt and pepper
  • Heat the oil in a large frying pan, add the garlic and cook for 30 seconds. Stir in the tomatoes and oregano and simmer, fairly vigorously, for 10–12 minutes or until thickened. Season well.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir in the tomato sauce, reserving 2 tablespoons of the sauce. Add a little cooking water to loosen if needed.
  • Spoon half the pasta into a greased ovenproof dish. Cover with half the mozzarella and Parmesan, then add the remaining pasta. Spoon over the reserved tomato sauce and scatter with the remaining cheese.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until golden and bubbling and serve.
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