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Tomato and Mozzarella Pasta Bake

by Mummyathome (follow)
Family (1525)      Kids (743)      Pasta (281)      Italian (218)      Tomatoes (202)      Mozzarella (6)     
A no fuss, versatile pasta bake that the whole family will enjoy together. It makes a tasty midweek meal as its so quick and easy. Serve with a crunchy salad or some warm crusty bread.

The sauce is a great base for hiding extra vegetables; peppers, leek, aubergine and courgette all make great additions. I also add leftover roast chicken sometimes.

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Makes: Serves 4

300g pasta shapes
1 clove garlic, crushed
1 onion, finely chopped
100g mushrooms, finely chopped
400g tinned chopped tomatoes
Handful fresh basil, chopped
Pepper to season
150g mozzerella
2 tbsp tomato purée
1 tsp oil

Preheat oven to 200C/180C for fan ovens.
Cook the pasta according to pack instructions. Once cooked, drain and return to saucepan.
While the pasta is cooking, heat the oil and gently fry the onion, mushrooms and garlic until soft.

Add the tomato purée, basil and pepper and cook for a further few minutes before adding the tinned tomatoes.

Simmer the sauce for 15 minutes and then mix it with the cooked pasta.

Transfer the pasta and sauce to a shallow oven proof dish and cover with slices of the mozzerella.

Cook in the oven for 20 minutes before serving.

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