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Penne: Baked Pasta
Penne al Forno
- Both recipes on this page serve
4
as a starter - Difficulty
Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
Ingredients
200 g 150 g 150 ml
Method
Cut the mozzarella into chunks and leave to drain any excess whey away. Boil the pasta until a little too al dente for you. Drain and toss with the mozzarella, tomato sauce, oil and basil. Season with salt and pepper, then transfer to a 12 x 20cm baking dish which has been lightly greased. Dust with the Parmesan and bake in a hot
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