Penne pasta and tomato bake
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.
- 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.
- 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.
- 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.
Tip: To make this recipe gluten-free, swap the pasta for Tesco Free From penne pasta.
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