Tomato and Mozarella Spaghetti Bake

After my sister made canapes for Christmas Day and Boxing Day, we had a lot of leftover mozzarella. No-one else seems to like, or at least wanted to take the mozzarella with them as we all left so I got it! Not exactly a hardship, but I wanted to do something different with mozzarella rather than just stick it on top of pizza. One thing I came across that was quick and easy was this pasta bake. Nothing could be more basic than a bit of tomato sauce, pasta and cheese. I added in the pepperdew peppers for a bit of variety. For something so totally simple it was so good!

Tomato and Mozarella Spaghetti Bake (adapted from Good Food Magazine October 2009)
(Serves 4)

2 tbsp olive oil
2 garlic cloves, chopped
2 x 400g cans chopped tomatoes
good pinch chilli powder
400g spaghetti
1/2 jar mild pepperdew peppers
handful basil leaves, plus a few extra
250g pack mozzarella, sliced
50g grated Parmesan

Heat oven to 200C. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.

Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the peppers, tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers.

Bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.