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.