Mozzarella Pasta Bake

Ingredients

2 balls of mozzarella cheese, I usually use one value brand and one more expensive one. There is usually about a euro in price difference and the more expensive brand tends to melt better and be less stringy.
50 g Parmesan cheese, I get mine from Lidl, as it seems to be the best value
Pasta, spaghetti or penne work well with this. I never know how much, approx 2 handfuls per person.
2 tins of chopped tomatoes or 1 tin of chopped tomatoes and 400g of passata (good value cartons of this in Lidl).
2 cloves of garlic, sliced
Fresh basil
Olive oil

Method

Heat oven to 180 °C

Put on a large pan of  salted water to boil, when "singing" (boiling fast) add the pasta.  Never put a lid on a pan for with pasta cooking in it.  Cook for between 8 - 10 mins, the pasta should be al dente (have a little bit of bite to it, not sloppy). Drain.
Gently fry garlic in oil.
Add tomatoes and warm through and add chopped basil.
Add warm tomatoes to cooked pasta.
Put half the pasta and sauce into an oven-proof dish.
Sprinkle half of the diced mozzarella and half of the grated Parmesan.
Top with remaining half of the pasta and finish with the rest of the cheese on top.
Bake for about 20 min, until bubbling and the cheese has turned golden.  You may need to finish under the grill.

Serve with a salad or vegetable sticks and baked, garlic wrap quarters.

Garlic Wraps

6 wraps
2 cloves of garlic
2 tbsp oil
salt.

Crush garlic.
Add it to the oil and a pinch of salt.
Cut wraps into quarters and brush both sides with oil.  I put them in a flat bottomed dish and use spoon to push them around in the oil to get them totally covered.
Place on a baking tray.
Put in a hot oven for approx 10 min.

This dish is easy to stretch for a crowd.  My daughter suddenly announced the arrival of 3 extra for dinner, so I added extra pasta and made sure that there were plenty of garlic wraps to fill them up.  Fortunately I have girls who don't seem to have the same appetites as teenage boys!