Tasty and quick to make but a pain to wash up. Also, yes, a crap load of parmesan.
| preheat oven 220c | oven 10 min until cheese golden | ||||
| 525.0 g of pasta penne rigate | cook for 10 min until just tender | drain | mix well in oven-proof dish | sprinkle | |
| 6.0 tbsp of olive oil | heat | bring to boil | |||
| 3.0 can of chopped tomatoes | |||||
| 450.0 g of grated mozzarella | |||||
| 4.5 tbsp of basil | |||||
| 180.0 g of parmesan | |||||
| 180.0 g of parmesan to top | |||||