Blue Cheese and Tomato Pasta Bake

1. Cook the pasta in boiling water.
2. While the pasta is cooking prep the other ingredients:
3. Chop the tomatoes in half (make sure they are cherry sized toms of any variety).
4. Roughly diced the cheese (its gonna crumble - thats OK)
5. When the pasta is cooked and drained mix into it some olive oil (about 1 tbsp) and some tomato puree (1 - 2 tbsp) and some basil.
6. Give it a good mix - the heat of the pasta should melt most of the cheese (doesn't matter if there are small lumps)
7. Tip the pasta mix into a baking tray
8. Sprinkle breadcrumbs to cover the pasta, then sprinle over some parmesan and salt and pepper.
9. Spray the topping with oil (so it crisps rather than toasts) or drizzle if no spray available.
10. Shove it into the oven for about 30 mins - 180 degrees C if you are a land lubber, or if you have a marine oven pick the 'on' setting ;-)

Notes

• You can have as many/few fresh tomatoes as you like, and even add some cooked broccoli or other veg if you like.
• The key ingredient is the Blue Shropshire Cheese. Stilton will work as well, but I like the creaminess of Blue Shropshire.
• But it needs to be a blue cheese that will dissolve into a sauce on its own accord - cheddar etc simply won't cut it...