This pasta bake is super easy to make, and hearty on it’s own. It’s equally delicious paired with a nice grilled chicken breast.
The fresh mozzarella makes it extra delicious, but don’t let that hold you back from making this one. Plain ol’ mozzarella will do.
Tomato and Mozzarella Vegetable Penne Bake – Adapted from Mel’s Kitchen Café
- 1 box (~1 lb) vegetable penne pasta
- 2 cans diced tomatoes (undrained)
- 1 tsp. basil
- 1 tsp. oregano
- 1/2 tsp. minced garlic
- salt and pepper, to taste
- 8 fresh mozzarella slices
- 16 fresh mozzarella cubes/pieces (about 1-inch square)
- 2 T Parmesan cheese
In a large skillet, combine the two cans of diced tomatoes with the 1/2 tsp. minced garlic, 1 tsp. of basil and 1 tsp. of oregano. Stir well and season with salt and pepper to taste. Bring the tomatoes to a slow simmer and allow most of the liquid to cook off and the flavors to combine (about 10 minutes). Meanwhile, boil the pasta according to package directions, stopping the cooking time about 1 minute earlier than directed. Rinse and drain the pasta.
Add the cooked pasta to the tomatoes. Stir well.
Pour the pasta dish into a lightly greased 9x13 glass baking dish. Stir in the mozzarella cubes. Top with the mozzarella slices. Garnish with 2 T Parmesan cheese.
Bake at 400 for 12-15 minutes. Cheese should be melted and slightly browned – but be careful not to overbake so the dish dries out.