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Penne pasta and tomato bake recipe

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Everyone loves a rich, comforting pasta bake, and this recipe is easy enough to make for a midweek dinner. The penne pasta is cooked with a rich tomato sauce and topped with oozy, melting cheese. See method

Serves 6
15 mins to prepare and 50 mins to cook
493 calories / serving
Vegetarian

Ingredients

1 tbsp olive oil
1 onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, finely sliced
2 tbsp balsamic vinegar
1 tbsp dried oregano
2 x 400g tins chopped tomatoes
500g Hearty Food Co. penne pasta
100g mature Cheddar, grated
100g red Leicester, grated

Budget swap: Use 200g of one type of cheese, instead of both

Each serving contains

Energy
2075kj
493kcal 25%
Fat
15g 21%
Saturates
8g 39%
Sugars
9g 10%
Salt
1.2g 19%

of the reference intake
Carbohydrate 69g Protein 20.8g Fibre 5.1g

Method

In a large pan, heat the oil over a medium heat. Fry the onion, carrot and celery for 5 mins, or until softened. Add in the garlic and cook for a further 2-3 mins.
Turn the heat up and add in the balsamic vinegar and bubble until reduced. Add the oregano, tinned tomatoes and 350ml water and bring to the boil. Turn down the heat and simmer for 20 mins, then remove from the heat.

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Meanwhile, bring a pan of salted water to the boil and cook the penne following the pack instructions. Preheat the oven to gas 6, 200°C, fan 180°C.

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Use a handheld blender to blitz the sauce until smooth then season well. Stir in the drained pasta then transfer everything to a large baking tin. Top with the cheese and bake in the oven for 15 mins, or until golden and the sauce has reduced.