Tomato and pea pasta bake  recipe
 Slowly cooking the peas releases their sweetness and makes this a thoroughly satisfying veggie pasta bake for one. Finishing the pasta bake under the grill is a much faster and cheaper way of getting the golden top and crispy bits that make a pasta bake so enjoyable. This recipe is part of a Budget vegetarian meal plan for one. In September 2023 this recipe was costed at an average of £1.48 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tsp olive oil 1 red or brown onion, thinly sliced2 garlic cloves, finely chopped or grated½ tsp dried mixed herbs small handful fresh basil, stems finely chopped, leaves picked 80g/2¾oz penne, or other pasta shapes 200g/7oz tinned chopped tomatoes (see recipe tip)125g/4½oz frozen peas 62–75g/2¼–2½oz mozzarella (half a standard-size ball)salt and ground black pepper 1 tsp olive oil 1 red or brown onion, thinly sliced 2 garlic cloves, finely chopped or grated ½ tsp dried mixed herbs small handful fresh basil, stems finely chopped, leaves picked 80g/2¾oz penne, or other pasta shapes 200g/7oz tinned chopped tomatoes (see recipe tip) 125g/4½oz frozen peas 62–75g/2¼–2½oz mozzarella (half a standard-size ball) salt and ground black pepper Method Heat the oil in a frying pan. Toss in the onion and cook for 5 minutes until softened. Add the garlic, mixed herbs and basil stalks and cook for a further 1–2 minutes until fragrant. Meanwhile, bring a saucepan of water to the boil and cook the penne for 8 minutes, until al dente. Add the tomatoes, a mugful of the pasta water and the peas to the frying pan and cook until the pasta is ready. Preheat the grill to its highest setting. Drain the pasta and toss with the sauce, then transfer to an ovenproof dish. Tear the mozzarella over the top and season with salt and pepper. Grill for 3–4 minutes until the mozzarella is melted and bubbling. (If you don’t have a grill, simply cook the pasta in the sauce for 2 more minutes and serve with torn mozzarella on top.) Garnish with the basil leaves and serve. Heat the oil in a frying pan. Toss in the onion and cook for 5 minutes until softened. Add the garlic, mixed herbs and basil stalks and cook for a further 1–2 minutes until fragrant. Heat the oil in a frying pan. Toss in the onion and cook for 5 minutes until softened. Add the garlic, mixed herbs and basil stalks and cook for a further 1–2 minutes until fragrant. Meanwhile, bring a saucepan of water to the boil and cook the penne for 8 minutes, until al dente. Meanwhile, bring a saucepan of water to the boil and cook the penne for 8 minutes, until al dente. Add the tomatoes, a mugful of the pasta water and the peas to the frying pan and cook until the pasta is ready. Add the tomatoes, a mugful of the pasta water and the peas to the frying pan and cook until the pasta is ready. Preheat the grill to its highest setting. Drain the pasta and toss with the sauce, then transfer to an ovenproof dish. Tear the mozzarella over the top and season with salt and pepper. Preheat the grill to its highest setting. Drain the pasta and toss with the sauce, then transfer to an ovenproof dish. Tear the mozzarella over the top and season with salt and pepper. Grill for 3–4 minutes until the mozzarella is melted and bubbling. (If you don’t have a grill, simply cook the pasta in the sauce for 2 more minutes and serve with torn mozzarella on top.) Garnish with the basil leaves and serve. Grill for 3–4 minutes until the mozzarella is melted and bubbling. (If you don’t have a grill, simply cook the pasta in the sauce for 2 more minutes and serve with torn mozzarella on top.) Garnish with the basil leaves and serve. Recipe tips It's much cheaper to buy chopped tomatoes in 400g tins than the smaller tins. Use half in this recipe and transfer the rest to a container or covered dish, refrigerate and eat within 5 days (do not store in the tin). The rest of the mozzarella is used in the chilli broccoli pizza.