INGREDIENTS
75g Lewis & Son Natural Beef Salami, chopped to small strips
375g penne rigate
100g semi-dried tomatoes, chopped
700g jar tomato pasta sauce
1/3 cup chopped fresh basil leaves
1/2 cup chopped fresh chives
2/3 cup grated cheddar cheese
small fresh basil leaves, to serve
METHOD
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6cm-deep, 8 cup-capacity ovenproof dish.
Place pasta, salami, tomatoes, pasta sauce, 2 cups cold water, chopped basil and 1/3 cup chives in prepared dish. Stir to combine. Top with cheese. Cover dish with foil. Bake for 30 minutes. Remove foil. Bake for 15 minutes or until cheese is golden and pasta tender. Stand for 10 minutes.
Top with basil leaves and remaining chives. Serve.