Caprese Pasta Bake

• Penne(300 g)
• Olive oil(1 tbsp)
• Garlic(3 cloves)
• Cherry Tomatoes(250 g)
• Tomato sauce(400 ml)
• Tomato paste(1 tbsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Ricotta(200 g)
• Mozzarella(250 g)
• Parmesan(40 g)
• Fresh basil(15 g)

Method

1. 1

   Heat the oven to 220°C. Finely chop {Garlic}, halve {Cherry Tomatoes}, and roughly tear most of the {Fresh basil}, saving a little for serving.

   ~10 min

2. 2

   Bring a large pot of water to the boil. Cook {Penne} for 2 minutes less than the pack says, then drain.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} in a large ovenproof skillet or saucepan. Add {Garlic} and cook for 1 minute, then stir in {Cherry Tomatoes}, {Tomato paste}, {Tomato sauce}, {Oregano}, {Salt}, and {Black pepper}. Simmer for 5 minutes until slightly thickened.

   ~6 min

4. 4

   Fold the drained {Penne}, {Ricotta}, half the {Mozzarella}, half the {Parmesan}, and most of the {Fresh basil} into the sauce until the pasta is well coated. Scatter over the remaining {Mozzarella} and {Parmesan}.

   ~4 min

5. 5

   Bake for 15 minutes until the cheese is melted and golden in spots. Rest for 2 minutes, then scatter with the reserved {Fresh basil} and serve.

   ~17 min