Oven-cooked pasta

45 minutes
Oven-cooked pasta


Serves two:
200g penne rigate
400g canned tomatoes
1 clove garlic
1/2 tsp. Provence herbs
50g emmenthal cheese
100g fontina (or cheddar)
100g sliced ham
125ml bechamel
1 pinch nutmeg
1 tbsp. grated parmesan
olive oil
Heat 4 tbsp. of olive oil in a frying pan, add peeled and chopped garlic and fry for 1 minute. Add canned tomatoes and Provence herbs. Simmer over low heat for 25 minutes, stirring.
Meanwhile you should cook the pasta: bring a large pot of salted water to a boil, add penne rigate and cook until al dente.
Slice fontina and emmenthal cheese. Cut the ham into strips.
Remove the tomato sauce from the heat and season with bechamel, parmesan and grated nutmeg.
Drain pasta well and season with the sauce.
Put half the pasta in a small baking pan, then half sliced cheese and arrange another layer of pasta.
Put one more layer of cheese over the ham.
Bake the pasta in preheated 200° C (392 F) oven 15-25 minutes