Easy pea and bacon pasta bake for two
- 1tsp rapeseed oil
- ½ onion, chopped
- 1 rasher smoked back bacon, chopped
- ½ x 400g tin chopped tomatoes
- 250g fresh egg penne
- 50g frozen peas
- 30g fresh mozzarella, drained and chopped
Preheat the oven to 180C/160C Fan/Gas 4.
Heat the oil in a pan on a medium setting. Fry the onion for 5 mins until soft. Stir frequently so it doesn’t catch and burn. Add the bacon, turn the heat up a little and fry for another 5 mins until starting to crisp.
Tip in the tomatoes, half-fill the tin with water and pour this into the pan. Season with black pepper and simmer for 5 mins. Stir in the penne and frozen peas and tip into an ovenproof baking dish about 20cm x 25cm. It should be quite saucy as the penne will soak up some liquid when cooking.
Stir in the mozzarella and cover with foil. Bake for 25 mins, then remove the foil and bake for a further 5 mins until the pasta is tender and the cheese melted.