Tomato and cheese macaroni tray bake

This is very loosely based on one of the tomato recipes in Jamie Oliver's Jamie's Kitchen, (I think).

It's a great idea for a starting point for many recipes and a very good way to use up your glut of home-grown tomatoes.

Tomato and cheese macaroni tray bake

Servings:	Serves 3
Calories per serving:	610
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	2nd August 2016

Best recipe review That's colourful! 4.5/5 Looked so good, I didn't want to spoil it by eating it! The Judge

Ready to bake for 30 minutes

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 135g dried macaroni, cooked al-dente
• 2 tablespoons olive oil
• A pinch of black pepper
• 1 onion chopped finely
• 100g cooking pancetta, cube
• 3 cloves of garlic, peeled and crushed
• 6 large tomatoes
• 12 small tomatoes
• ½ a teaspoon of dried dill
• 10 fresh basil leaves
• 1 ball mozzarella cheese
• 2 teaspoons of chilli oil

Mise en place

• Cook the pasta for 7-9 minutes in fast boiling salted water. Drain well.
• Pre-heat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. Saute the chopped onion in a tablespoon of olive oil for 3 minutes.
2. Stir in the cubed pancetta and stir-fry so it takes a tiny bit of colour.
3. Add the crushed garlic and cook for a minute, stirring while it cooks.
4. Pour this mixture into a smallish baking tray and move it around so it coats the base with the oil.
5. Halve the small tomatoes and quarter the large tomatoes and add them to the tray with the macaroni and dried dill.
6. Chop the basil leaves, reserve half for garnish and add the rest to the mixture. Stir well to combine.
7. Crumble the ball of mozzarella over the top and drizzle with the remaining olive oil and chilli oil.
8. Bake at the top of a 180° C oven for 30 minutes or until the mozzarella cheese starts to crust.
9. Garnish with the remaining chopped basil.

Serving suggestions

This is nice served with crusty bread and would probably stretch to four people if served this way.

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