Wednesday, September 17, 2014

Herb and cheese Pasta Bake



  • 375g dried penne
  • 100g semi-dried tomatoes, chopped
  • 700g jar tomato pasta sauce
  • 1/2 cup fresh basil leaves, chopped
  • 1⁄3 cup fresh flat-leaf parsley leaves, chopped
  • 2 tablespoons fresh oregano leaves
  • 1/2 cup grated mozzarella
  • 180g tub bocconcini, torn
  • Small fresh basil leaves, extra, to serve
  • Mixed salad leaves, to serve


Step 1  
  1. Preheat oven to 200C/180C fan- forced. Lightly grease a 6cm-deep, 8-cup-capacity ovenproof dish.
  2. Step 2
    Place pasta, tomato, pasta sauce, 1 cup cold water, basil, parsley and half the oregano in prepared dish. Season with salt and pepper. Stir to combine. Sprinkle with mozzarella. Cover dish with greased foil.
  3. Step 3
    Bake for 40 minutes. Remove foil. Top with bocconcini. Bake, uncovered, for 15 minutes or until cheese is golden and pasta is tender. Stand for 10 minutes.
  4. Step 4
    Top pasta bake with remaining oregano and extra basil leaves. Serve with salad.

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