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(AD) Well, it's officially pasta bake season!! 🥳 While I'm sad that the days are getting shorter, at least all the comforting autumnal food is here. The key to a great pasta bake is ENOUGH SAUCE - we don't want it to be dry, we want it to be saucy! And for the most delicious sauce, I use @napolina tinned plum tomatoes, tomato paste & olive oil for a richly flavoured tomato sauce to coat rigatoni pasta 🍝. I keep these essentials in my cupboards for weeknight cooking as they're always useful to have for easy meals. I also layer in dollops of pesto-ricotta and fresh mozzarella for the cheesy element 🤗. Get the recipe below:

Tomato, Ricotta & Mozzarella Pasta Bake
serves 6

2 tbsp Napolina olive oil
1 onion, finely diced
3 (400g) tins Napolina peeled plum tomatoes
40g Napolina tomato puree concentrate
balsamic vinegar/dried oregano/salt/pepper, to taste
400g Napolina rigatoni pasta
250g ricotta cheese
3 tbsp basil pesto
250g fresh mozzarella
grated Parmesan cheese, for topping
fresh basil, for topping

1. In a large pot, cook the onion in the oil on a med. heat until softened & starting to brown ~10 mins.
2. Add the tinned tomatoes to the pot. Swill out the tins with a bit of water & add that the pot too along with the tomato puree. Stir together & break up the tomatoes with the end of your spoon.
3. Mix in a drizzle of balsamic, a sprinkle of dried oregano, some salt & pepper. Leave to simmer on a low heat for 20 minutes so the sauce can thicken. Taste & adjust the seasoning (balsamic/oregano/salt/pepper) if needed.
4. While sauce is simmering, preheat oven to 180C fan. Cook rigatoni in a large pot of well-salted boiling water until a bit more al dente than you'd usually go for (~10-11 minutes). Drain & stir pasta into the sauce.
5. Mix the pesto & ricotta in a small bowl.
6. Lay half the pasta into a 9x13-inch baking dish. Top with 1/2 the pesto-ricotta in dollops then tear over half the mozzarella. Layer with the remaining pasta, ricotta and mozzarella & grate over some Parmesan cheese.
7. Bake 20-30 minutes until mozzarella has melted & started to brown.
8. Tear basil leaves & scatter over the pasta bake.

#ForTheLoveOfItalianFood #FoodCreatedWithLove

Had a craving for old-school tollhouse style chocolate chip cookies 🌞. I used to make these ALL the time and got very frustrated with the recipe as the dough spreads loads so the cookies always ended up thin & crispy (when the cookies I desired were thick & chewy ones! 😩). Now though, I appreciate these for what they are and their flavour & texture is a v nostalgic thing to me ☺️. I used some 65% @islandschocolate drops which were kindly gifted to me - the perfect level of cocoa content to balance the sweet cookie dough 🍪🍪🍪

Definitely feels like the kind of day for baking a batch of those blueberry-packed muffins! I could eat about 100 of these warm from the oven with a cup of tea ☕️ICYMI I have a new recipe for these on my site with a few sneaky tricks to make them the MOST blueberry-y (blueberriest?) muffins ever 😇🧁

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