Instructions
1. Prepare the Sauce
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Spray a non-stick saucepan with low-calorie cooking spray and place it over a medium heat.
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Add the chopped onion, diced red pepper, and crushed garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
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Stir in the two cans of chopped tomatoes and the dried oregano. Bring the mixture to a simmer and cook for 15 minutes to allow the sauce to thicken and the flavours to deepen.
2. Cook the Pasta & Preheat
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While the sauce simmers, cook the pasta shapes according to the pack instructions until done.
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At the same time, preheat your oven to the specified temperature: 200 C° / Fan 180 C° Gas Mark 6
3. Assemble the Bake
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Once the pasta is cooked, drain it thoroughly and immediately stir it through the prepared tomato sauce.
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Spoon the entire pasta and sauce mixture into a shallow ovenproof dish.
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Top the dish evenly with the pepperoni slices and then scatter the roughly torn mozzarella pieces over everything.
4. Bake and Serve
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Bake the dish for 15–20 minutes, or until the sauce is bubbling hot and the mozzarella is melted, golden, and slightly bubbly.
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Divide the pasta bake evenly between 4 plates.
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Serve immediately with a crisp salad or your preferred “Speed vegetables” on the side.