Mozzarella Pasta Penne

• 6 ounces pasta dried
• 14 ounces italian plum (roma) tomatoes whole, canned, drained
• 2 tablespoons olive oil
• 5 ounces mozzarella cheese diced
• 4 ounces parmesan, parmigiano-reggiano cheese, grated grated
• 2 tablespoons basil fresh, chopped
• 1 x salt
• 1 x black pepper ground

1. Cook the pasta in boiling water until just tender.
2. Meanwhile heat the tomatoes and oil in a pan, breaking down the tomatoes gently with a wooden spoon.
3. Add the mozzarella, half the parmesan, basil and seasoning to taste.
4. Bring to the boil and remove from heat.
5. Drain the pasta and place in 1 1/2 pint ovenproof dish.
6. Pour the sauce over the pasta and mix well.
7. Sprinkle with remaining parmesan and bake in preheated oven at 400'F (200'C) for 10 minutes until the cheese is golden.

pasta, italian plum, olive oil, mozzarella cheese, parmesan, basil, salt, black pepper

Taken from recipeland.com/recipe/v/mozzarella-pasta-penne-33704 (may not work)