Tomato and Mozzarella Pasta Bake

• 1 Tablespoon Olive Oil
• 2 whole Shallots, Chopped
• 1 whole Garlic Clove, Finely Chopped Or Crushed
• 3 slices Jalapeno Or Chili, Chopped
• 1/2 pounds, 78 ounces, weight Passata/Tomato Puree
• Salt And Black Pepper, To Season
• 1 pinch Sugar
• 1/2 pounds, 78 ounces, weight Pasta
• 4- 1/2 ounces, weight Mozzarella, Sliced
• 3-58 ounces, weight Grated Mozzarella
• Parmesan, To Serve

1. Preheat the oven to 180C.
2. In a wok or saucepan, heat the olive oil over a medium heat and add the shallots.
3. Fry for 5 minutes until softened, then add the garlic and jalapenos and fry for another minute or two.
4. Add the passata and season with the salt, pepper and sugar.
5. Put the pasta on to cook at this point and allow the sauce to simmer gently while the pasta cooks.
6. Cook pasta according to package instructions.
7. When the pasta has cooked, drain it and add it to the sauce.
8. Stir well.
9. Put half of the pasta mixture in an ovenproof dish (mine is about 9x9), then layer with half the sliced mozzarella and grated mozzarella.
10. Then add the rest of the pasta and top with the rest of the mozzarella.
11. Bake for 12-15 minutes until the cheese has melted and started to crisp in places.
12. Serve with parmesan.

olive oil, shallots, garlic, or chili, tomato puree, salt, sugar, weight mozzarella, mozzarella, parmesan

Taken from tastykitchen.com/recipes/main-courses/tomato-and-mozzarella-pasta-bake/ (may not work)