Mozzarella Pasta Penne
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta
dried |
|
| 14 | ounces |
italian plum (roma) tomatoes
whole, canned, drained |
|
| 2 | tablespoons |
olive oil
|
|
| 5 | ounces |
mozzarella cheese
diced |
|
| 4 | ounces |
Parmesan cheese
grated |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta
dried |
|
| 404.6 | ml/g |
italian plum (roma) tomatoes
whole, canned, drained |
|
| 3E+1 | ml |
olive oil
|
|
| 144.5 | ml/g |
mozzarella cheese
diced |
|
| 115.6 | ml/g |
Parmesan cheese
grated |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
Directions
Cook the pasta in boiling water until just tender.
Meanwhile heat the tomatoes and oil in a pan, breaking down the tomatoes gently with a wooden spoon.
Add the mozzarella, half the parmesan, basil and seasoning to taste.
Bring to the boil and remove from heat.
Drain the pasta and place in 1½ pint ovenproof dish.
Pour the sauce over the pasta and mix well.
Sprinkle with remaining parmesan and bake in preheated oven at 400'F (200'C) for 10 minutes until the cheese is golden.
