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Pennette al forno con mozzarella - Baked tomato & mozzarella pasta with peas



Serves 4

  • 280g penne rigate
  • 250g mozzarella
  • 600g firm, ripe tomatoes
  • 200g frozen peas
  • 1 large onion
  • 6 tablespoons extra virgin olive oil
  • 4 rounded tablespoons grated parmesan cheese
  • 1 sprig of basil, washed
  • salt and pepper


  1. Chop the onion finely and add it to a saucepan with the olive oil and sprig of basil.
  2. Cook gently until the onion is lightly browned and soft and then remove the sprig of basil.
  3. Meanwhile, skin and de-core the tomatoes and chop into small chunks. Sprinkle with salt and freshly ground black pepper to taste.
  4. Defrost the peas by running them under hot water.
  5. Add the tomatoes and peas to the onions, reduce the heat to low and cook, stirring from time to time for 20 minutes. Set aside.
  6. Cook the penne rigate in a saucepan of boiling water according to the instructions on the packet. Drain and return to the saucepan.
  7. Chop the mozzarella into very tiny pieces.
  8. Mix the one third of the tomato sauce, half of the mozzarella cheese and one tablespoon of Parmesan cheese with the pasta.
  9. Heat the oven to 200deg C
  10. Spread half of the pasta mixture across the bottom of an ovenproof dish.
  11. Top with half of the remaining tomato sauce, half of the remaining mozzarella and half of the remaining Parmesan cheese.
  12. Repeat the layers with the remaining ingredients.
  13. Cook for around 20 minutes until well browned and bubbling and then serve immediately.
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