1 tbsp olive oil

1 onion, diced

1 carrot, peeled and diced

1 celery stalk, diced

2 garlic cloves, finely sliced

1 tbsp dried oregano

2 x 400g tins chopped tomatoes

500g penne

100g mature Cheddar, grated

100g red Leicester, grated

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  • In a large pan, heat the oil over a medium heat. Fry the onion, carrot and celery for 5 minutes, or until softened. Add in the garlic and cook for a further 2-3 minutes.
  • Add the oregano, tinned tomatoes and 350ml water and bring to the boil. Turn down the heat and simmer for 20 minutes, then remove from the heat.
  • Meanwhile, bring a pan of salted water to the boil and cook the penne following the pack instructions. Preheat the oven to 200°C.
  • Use a handheld blender and blitz the sauce until smooth then season well. Stir in the drained pasta then transfer everything to a large baking tin. Top with the cheese and bake in the oven for 15 minutes, or until golden and the sauce has reduced. Serve and enjoy!

Ingredients from the One Stop Range

One Stop Penne Pasta

One Stop Italian Chopped Tomatoes

One Stop Grated Mature Cheddar Cheese

One Stop Brown Onions
3 pack

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