Preparation time: 15 minutes
Cook time: 50 minutes
- 1tbsp, olive oil
- 1 onion diced
- 500g Chantenay carrots, quartered
- 1 celery stalk, diced
- 2 garlic cloves, finely sliced
- 2 tbsp balsamic vinegar
- 2 x 400g tins of chopped tomatoes
- 300g penne pasta
- 100g mature cheddar, grated
- 100g red Leicester, grated
What to do:
In a large pan heat the oil over a medium heat. Fry the onion, Chantenay carrots and celery for 5 mins, or until softened.
Add in the garlic and cook for a further 2-3 mins. Turn the heat up and add in the balsamic vinegar.
Add the tinned tomatoes and 350ml of water and simmer for 20 mins. Meanwhile, bring a pan of water to the boil and cook the penne.
Preheat the oven to 200 degrees.
Stir the drained pasta into the sauce and season well. Transfer everything into a large baking tin. Top with cheese and bake in the oven for 15 mins, or until golden and sauce is bubbling.