Cherry Tomato and Mozzarella Pasta Bake
Cherry Tomato and Mozzarella Pasta Bake



  • 1 tbsp olive oil
  • 55g peas
  • 6 cherry tomatoes
  • 2 tbsp white wine
  • 100ml heavy cream
  • 150g cooked penne pasta
  • 2 slices of prosciutto, cut into strips
  • 90g sliced mozzarella cheese
  • Shavings of truffle (optional)
  • Preheat the oven to 180C. Heat the oil in a frying pan and gently fry the tomatoes and peas for 5 mins. Pour the wine into the pan, leave to bubble for 2 mins, then pour in the cream and season well.
  • Bring the sauce to a simmer for 5 mins, then stir through the cooked penne. Transfer to a gratin dish, add the mozzarella and prosciutto to the top, and bake for 6 mins in the oven or until the cheese is bubbling. Serve with truffle shavings, if you fancy.
20 mins
1 serving

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