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Baked tomato pasta

By Phillippa Cheifitz

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

750 g Bella or cocktail tomatoes
Olive oil
3 or 4 garlic cloves , unpeeled
1 t dried oregano
Milled salt and pepper
350 g penne, cooked al dente and well drained
250 g ricotta , broken into small chunks
150 g mozzarella , torn into shreds
2 cups cheese sauce
2–3 T grated Parmesan

Method

Preheat the oven to 220 ̊C. Line a baking tray of about 34 x 22 cm with baking paper. Place the tomatoes in the tray and moisten with about 2 T olive oil. Add the garlic, oregano and seasoning. Bake for 20 minutes or until starting to catch.

Squeeze out the cooked garlic, and add the pasta, ricotta and mozzarella. Spoon over the cheese sauce and sprinkle over the grated Parmesan.

Bake for about 20 minutes until flecked with bronze.

Discover more ways with tray bakes here.