Baked Cheese, Baby Plum and Pesto Pasta

In an appropriately sized ovenproof dish, combine the tomato chunks, baby plum tomatoes and garlic.

Drizzle with oil, season with salt and pepper, then mix well.  

Place the Greek style salad cheese in the centre of the mixture.

Bake on the middle shelf of your oven until the tomatoes are bursting and the cheese is turning golden, 25 -30 mins.

Meanwhile, pour the water from the kettle into a large saucepan. Add 0.5 tsp salt and bring to the boil.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, reserve some pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it from sticking.

Once the cheese is golden, remove the dish from the oven and stir in the sugar and butter (see pantry for both amounts). Sprinkle with the dried oregano. 

Use a masher to crush the cheese, garlic and tomatoes together into a chunky sauce.

Once the sauce has a chunky consistency, stir in the cooked pasta, reserved pasta water (see pantry for amount) and hard Italian style cheese.

Season with salt and pepper, then mix well until creamy.