Make the most of beautiful fresh herbs in this one-dish vegetarian bake.
Cooking Time
Preparation Time :15 Min
Cook Time : 55 Min
Total Time : 1 Hr 10 Min
Ingredients
Serves :
375g dried penne
100g semi-dried tomatoes, chopped
700g jar tomato pasta sauce
1/2 cup fresh basil leaves, chopped
1⁄3 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons fresh oregano leaves
1/2 cup grated mozzarella
180g tub bocconcini, torn
Small fresh basil leaves, extra, to serve
Mixed salad leaves, to serve
Directions
Preheat oven to 200C/180C fan- forced. Lightly grease a 6cm-deep, 8-cup-capacity ovenproof dish.
Place pasta, tomato, pasta sauce, 1 cup cold water, basil, parsley and half the oregano in prepared dish. Season with salt and pepper. Stir to combine. Sprinkle with mozzarella. Cover dish with greased foil.
Bake for 40 minutes. Remove foil. Top with bocconcini. Bake, uncovered, for 15 minutes or until cheese is golden and pasta is tender. Stand for 10 minutes.
Top pasta bake with remaining oregano and extra basil leaves. Serve with salad.
