Pasta bake with cherry tomatoes and mozzarella
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
- Dietary
- Nut-free
This tasty and filling pasta bake recipe is perfect for a mid-week family meal.
Ingredients
- olive oil: 1 tbsp olive oil
- peas: 55g/2oz fresh peas
- cherry tomatoes: 3 red cherry tomatoes
- cherry tomatoes: 3 yellow cherry tomatoes
- white wine: 2 tbsp white wine
- double cream: 100ml/3陆fl oz double cream
- black pepper: salt and freshly ground black pepper
- penne: 150驳/5陆辞锄 penne pasta, cooked according to packet instructions
- prosciutto: 2 slices prosciutto, cut into strips
- mozzarella: 85g/3oz mozzarella, sliced
- truffle: a few shavings of fresh white truffle to serve
Method
Preheat the oven to 180C/350F/Gas 4.
Heat the oil in a frying pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, reduce, then pour in the cream and season, to taste, with salt and freshly ground black pepper.
Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Transfer to a gratin dish, scatter over the prosciutto strips and arrange the mozzarella slices on top before transferring to the oven. Bake for 4-5 minutes, or until the mozzarella is melted and bubbling.
Serve with shavings of fresh truffle to garnish.
