Easy pea and bacon pasta bake for four
- 1tbsp rapeseed oil
- 1 onion, peeled and chopped
- 2 rashers smoked back bacon, chopped
- 400g tin chopped tomatoes
- 500g fresh egg penne
- 200g frozen peas
- 75g mozzarella, drained and chopped
Preheat the oven to 180C/160C Fan/Gas 4.
Heat the oil in a pan on a medium heat. Fry the onion for 5 mins until soft, stirring 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, then fill the tin with water and pour this into the pan. Season with black pepper, then simmer for 5 mins. Stir in the penne and frozen peas, then tip into an ovenproof baking dish about 30cm 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.