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Baked Tomato and Mozzarella Pasta

Last night was busy,  I finished work late and I hadn’t bought the chicken so I needed something quick, tasty and easy to prepare.  You can always rely on pasta – and the ingredients are very simple you may already have them in your fridge. If you don’t have mozzarella, replace it with cheddar cheese.  This meal got a thumbs up from everyone in the family.

  • tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 150g mushrooms sliced (I added these in they weren’t part of the original recipe)
  • 400g tin chopped tomatoes (5-6 fresh tomatoes and blended)
  • 45g small black olives,  pitted (I used 200g prosciutto which I had in the fridge)
  • sea salt and freshly ground black pepper
  • 300g cooked short pasta (such as fusilli or penne)
  • 75g fresh mozzarella cheese, torn into pieces (or grated cheddar)

Preheat the oven to 180C/350F/Gas 6). Heat the olive oil in a pan over medium-low heat and cook the onions, stirring, for 5 minutes, or until soft. Add the garlic, carrots and celery and cook, stirring, for 5 minutes more.

Add the tomatoes and bring to the boil, then reduce the heat to low and simmer for 5 minutes. Stir in the olives (or prosciutto if using), season with salt and pepper and remove from the heat.

Stir the tomato sauce through the cooked pasta and spoon into a casserole dish. Dot with the mozzarella cheddar and bake for 30 minutes until the cheese is melted and bubbling.

Serve with crusty bread and a green salad.

This recipe is from Everyday by Bill Granger


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