• 400g tin of chopped tomatoes
  • Penne pasta (150g)
  • Fresh mozzarella (150g drained)
  • Fresh basil
  • Parmesan, grated (2 tbsp)
  • Olive oil (1-2 tbsp)


  • STEP 1
    Oil an oven-safe dish with some olive oil (or the pasta and cheese will stick). Turn oven on to 170 degrees. Boil water and start cooking pasta
  • STEP 2
    Meanwhile, use a medium saucepan to simmer the chopped tomatoes and olive oil briefly (3 mins) to make the sauce - don't break up the tomato pieces. Add half the grated parmesan to the sauce and stir.
  • STEP 3
    Chop up the mozzarella into cubes, tear up or chop basil leaves. When pasta is al dente drain it. At the last minute, add basil to the sauce and mix the mozzerella and the pasta into the pan with the sauce in it. Pour into oiled dish and sprinkle more parmesan on top. Put into oven until top is crispy - about 10 minutes, but keep an eye on it as it can get too dry very easily.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating