MOZZARELLA AND TOMATO PASTA BAKE

MOZZARELLA AND TOMATO PASTA BAKE

Serves 3

Syn Free, if using the cheese as HEX's.

300g wholewheat dried penne
1 medium onion, diced
1 clove of garlic, crushed
400g can cnopped tomatoes
1 tbsp. tomato puree
150ml hot vegetable stock
2 tsp mixed herbs - Schwartz Italian Herb Seasoning is good.
135g light Mozzarella

Pre-heat the oven to 180C/Gas 4.
Cook the pasta, according to pack instructions, drain and set aside.
Meanwhile, spray a large non-stick pan with Frylight and fry the onion and garlic until the onion has softened.
Stir in the tomatoes and tomato puree, stock and herbs. Season with black pepper.
Bring to the boil, reduce the heat and simmer for about 10 minutes, stirring occasionally.
Add the cooked pasta to the tomato mixture, stir and transfer to an ovenproof dish.
Top with the sliced Mozzarella and bake in the oven for 10 minutes or until the cheese has melted.

Lovely served with salad/vegetables and a crusty chunk of HEX bread.

This tastes great as it is but, if you like, you could add in some mushrooms, bacon, ham, chicken, tuna, etc.