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Penne with Mozzarella   Veg   HT  MC    25mins

Serves 4       Hot  Vegetarian  Pasta  Vegetables  Herbs  Main Course   



175g/6oz Penne

1 x 400g/14oz tin Plum Tomatoes, drained

2 tbsp Olive Oil

150g/5oz Mozzarella Cheese, diced

100g/4oz Fresh Parmesan Cheese, grated

2 tbsp Fresh Basil, chopped

Salt and Black Pepper




1. Preheat the oven 200C, 400F, Gas mark 6 and grease a shallow ovenproof dish. Bring a large pan of heavily salted water to the boil, add the pasta and cook for 10 minutes, until just tender.


2. Meanwhile heat the tomatoes and oil in a pan, breaking up the tomatoes gently with a wooden spoon. Add the mozzarella, half the parmesan, basil, salt and pepper. Bring to the boil then remove from the heat.


3. Drain the pasta and place in the ovenproof dish. Pour the sauce over the pasta, mix well and sprinkle with remaining parmesan. Bake in the oven for 10-15 minutes until the cheese is golden.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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