Spaghetti casserole

Ingredients for 2 servings:

• 1 onion(s)
• 1 clove(s) garlic
• ½ red pepper
• 3 tbsp oil
• 1 tsp sugar
• 1 pack of tomato(s), pureed (500 g)
• 300 ml vegetable stock
• some salt
• 200g spaghetti
• 150 g sour cream
• 60 g cheese, Italian hard cheese, grated (e.g. Grana Padano)
• ½ bunch flat-leaf parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and finely dice the onion and garlic clove. Slice the bell pepper into rings. Heat the oil in a saucepan and sauté everything until translucent. Season with sugar. Add the passata and vegetable stock. Bring to a boil over medium heat and season with salt. Roughly break up the spaghetti and place it in a casserole dish. Pour the sauce over the spaghetti and toss to coat. Mix the sour cream and cheese together and spread over the spaghetti mixture. Cook in a preheated oven at 220°C (200°C fan oven) on the middle rack for about 15-20 minutes. Chop the parsley and serve sprinkled with parsley.