Herb and cheese Pasta Bake

(via Taste.com.au)

Ingredients

• 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

Method

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.