Ingredients

• Whole Cherry Tomatoes, Pierced
• Olive Oil
• Mozzarella, Sliced
• Pasta, One To Hold A Sauce
• Spinach (I Use Frozen Balls)
• Salt, Pepper and Herbs

Method

1. Place the tomatoes into an oven friendly dish with a drizzle of olive oil and place it in an oven at 200c
2. Meanwhile cook some pasta to al dente in lightly salted water, drain and set aside
3. Place some of the mozzarella into the tomato dish and place back into the oven
4. When the mozzarella starts to melt add the drained pasta in, seasoning to your liking and add the spinach as well
5. After mixing it all well place back into the oven for another 10-15 minutes before serving

Storage And Eating Tips

You could almost certainly make this up and have it cold as leftovers the next day. I would probably avoid reheating it as it might overcook a few bits, create more moisture again and have the potential to make the mozzarella go rubbery on cooling and then reheating.

I put some basic seasoning into mine but you could very add a lot more fresh flavours in there, do a blend of cheeses and even just pop it into the airfryer instead of the oven.

If you want to add meat to this you could do either bacon or chicken or even a combination of both. If you are doing this though make sure that you drain any extra moisture or fat from them as this dish is already liquidy enough!