Goat cheese pasta bake

This is very much based on the delicious Goat cheese potato bake, and is equally nice.

Serves 4:

400g penne
150g goat cheese, sliced
4 medium-size tomatoes, sliced
2 handfuls of wild rocket salad (ours came straight from the garden!)
250ml creme fraiche
125ml vegetable stock
30g Parmesan, grated
bread crumbs to sprinkle
Black pepper

1. Cook the pasta according to cooking instructions. Drain well.

2. Place a layer of pasta at the bottom of an oven-proof greased deep dish (souflé type). Cover with slices of tomatoes, then the rocket. Sprinkle with freshly cracked black pepper, then a layer of slices of goat cheese. Cover with the remaining pasta, then the rest of the goat cheese.

3. Mix the creme fraiche and vegetable stock and pour over the pasta. Sprinkle with the Parmesan and bread crums and cook in a medium-hot oven for 25 minutes.