Easy Cheesy Pasta Bake

Ingredients

• 500 g penne (rigatoni or fusilli)
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1 bunch fresh basil
• 1/2 tsp chilli flakes (optional)
• 1 x 125g ball fresh mozzarella
• 30 g freshly grated Parmesan cheese

Method

1. Preheat the oven to 200°C (180°C fan).
2. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to the packet instructions, until al dente. Drain, then transfer it back to the saucepan.
3. Stir in the Ballymaloe 100 Recipe Sauce, then add a splash of water to the empty jar and swish it around to catch all the sauce still clinging to the sides, then add that to the pan too.
4. Tear in most of the basil leaves, saving the smaller whole leaves for garnish. Add the chilli flakes (if using) for a little extra kick and season to taste.
5. Transfer the pasta to a large baking dish or a wide, shallow casserole. Tear the mozzarella into strips, then scatter it over the top along with the grated Parmesan.
6. Bake in the preheated oven for about 10 minutes, until the cheese has melted and the pasta is bubbling up around the edges.
7. Remove the dish from the oven and allow to stand for 5 minutes.

Scatter over the remaining basil to garnish, then serve straight to the table with garlic bread and a lightly dressed green salad on the side.