Tomato and Mozzarella Pasta Bake.

This dish is a little taste of sunshine on a dull day-just the thing if you want a dish that is healthy and comforting. Mozzarella is a relatively low fat cheese and wholemeal pasta is more nutritious that white and tastes better too. This recipe is quick and easy to prepare and can be frozen. The ingredients serve two people so increase the quantities accordingly.

Ingredients.

1 can of plum tomatoes
1 red pepper, scorched and skinned (or half a jar of pre-roasted peppers in oil)
1 teaspoon of dried oregano
tomato puree
salt and pepper
1 ball of buffalo mozzarella
8oz wholemeal pasta.
wholemeal breadcrumbs
grated Parmesan

Boil a saucepan of water and cook pasta as per the instructions.

Whilst the pasta boils, prepare the sauce.Dice pre-roasted or preserved peppers and add with tomatoes, puree, seasoning and herbs to a saucepan. Cook lightly to allow the flavours to infuse and the tomatoes to break down slightly. This should take between 5-10 minutes.

Drain the pasta and add to a lightly oiled baking dish. Pour over the sauce and combine with the pasta. Now tear up the mozzarella and distribute evenly over the dish, stirring it lightly into the pasta and sauce.

Combine the breadcrumbs and Parmesan and sprinkle evenly over the dish. Add to a pre-heated oven and bake for 20 minutes at gas mark 4 until the topping is golden brown and the cheese has melted.

Serve and enjoy.

Learn more about this author, Natasha Sheldon.
Click here to send author comments or questions.

---

Add your voice

Know something about Recommendations: Pasta as a main dish?
We want to hear your view. Write now!