RECIPE

Tomato & Mozzarella Pasta Bake

Name: Tomato & Mozzarella Pasta Bake
Ingredients: 2 tbsp Olive Oil; 1 Onion (chopped); 2 Garlic Cloves (chopped); 2.5 oz Smoked Bacon (diced); 14 oz Can of Chopped Tomatoes; Pinch sugar; Salt and Pepper; Few Dashes Worcestershire Sauce; 1 ball Mozzarella (torn into small cubes); 9 oz Rigatoni or Other Tube-Shaped Pasta; Fresh basil; 2.5 oz Cheddar (grated); Breadcrumbs; 2 tbsp Chopped Parsley

Catherine’s Farmhouse Kitchen: Quarantine Edition

Print Pin

Tomato & Mozzarella Pasta Bake

Ingredients

2 tbsp Olive Oil
1 Onion chopped
2 Garlic Cloves chopped
2.5 oz Smoked Bacon diced
14 oz Can of Chopped Tomatoes
Pinch sugar
Salt and Pepper
Few Dashes Worcestershire Sauce
1 ball Mozzarella torn into small cubes
9 oz Rigatoni or Other Tube-Shaped Pasta
Fresh basil
2.5 oz Cheddar grated
Breadcrumbs
2 tbsp Chopped Parsley

Instructions

Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the bacon and garlic and cook for a further few minutes until the onions and bacon are fully cooked through.
Mix in the tomatoes, sugar, salt and pepper and bring to the boil, then simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste.
Meanwhile, preheat the oven to 350F.
Cook the pasta according to pack instructions. Drain and mix with tomato sauce and the mozzarella. Add in torn fresh basil.
Mix together the cheese, breadcrumbs and parsley. Pour into a buttered lasagna dish. Scatter over the cheesy crumbs and bake for 20 minutes until bubbling hot and golden. Serve with a simple salad.