I recently bought some mozzarella and had forgotten all about it, I discovered it in the fridge and decided I would make something a bit different with it. So I created a tomato, mozzarella linguine bake, it is a really easy, very filling vegetarian treat!

Martha Stewart

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Serves 3-4

2 tbsp olive oil
1 garlic cloves , (chopped finely)
1 red onion (sliced thinly)
1 pepper (sliced thinly)
400g can chopped tomatoes
500g linguine
1 tbsp oregano leaves (chopped)
250g mozzarella , sliced
50g grated Parmesan

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Heat oven to 200C/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min, then add the onion and pepper, cook until soft.

Add the tomatoes and oregano, 1 tsp sugar and season. Bring to the boil and simmer for 10 mins.

Meanwhile, cook the linguine for about 10mins until al dente and drain.

Mix the spaghetti with the tomato sauce, then spoon into a large ovenproof dish, I twirled each spoonful around to create a portion of twisted linguine, making it easier to serve.

Arrange the mozzarella over the top, pushing into the gaps of the pasta and sprinkle with the parmesan over the top.

Bake for 20mins until lightly browned on top. Can be served with garlic bread or salad.

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