Tomato cream pasta bake

Ingredients for 2 servings:

• 250g fusilli
• ½ onion(s), chopped
• 1 garlic clove(s)
• Olive oil for frying
• 100 ml cream
• 100 g cheese, grated
• 1 tsp oregano
• salt and pepper
• Fat for the mold
• 1 can of tomatoes, approx. 400 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preheat the oven to 180°C (top/bottom heat) and grease a baking dish. Cook the pasta al dente according to the package instructions, drain, and set aside. Heat a little olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté for about 2-3 minutes until softened. Add the canned tomatoes and lightly crush them with a spoon. Simmer the sauce for about 5-7 minutes until slightly thickened, then stir in the cream. Season the tomato sauce with salt, pepper, and oregano. Mix the cooked pasta with the tomato sauce and pour everything evenly into the prepared baking dish. Sprinkle with grated cheese. Bake the pasta bake in the preheated oven for about 20 minutes, or until the cheese is golden brown and the pasta is piping hot. Let cool slightly before serving.