Creamy pasta casserole with tomatoes and mozzarella

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 chili pepper(s), fresh
• 400 g cherry tomatoes
• 50 g Parmesan
• 125g mozzarella
• 1 bunch of basil
• 400 g rigatoni or penne
• some olive oil
• 500 g tomatoes, pureed
• 1 cup of cream, 200 ml
• n. B. salt and pepper, black
• n. B. sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a vegetarian dish that simply makes you happy

Peel the onion and garlic and chop very finely. Deseed and finely chop the chili pepper. Wash and halve the cherry tomatoes. Grate the Parmesan and roughly dice the mozzarella. Pick the basil leaves, wash them, and pat them dry. Bring a large pot of salted water to a boil and cook the pasta al dente according to the package instructions. Meanwhile, heat olive oil in a large pan and sauté the onion, garlic, and chili pepper. Add the passata and let the sauce simmer gently for a few minutes. Then stir in the cream and grated Parmesan and season the sauce with salt, pepper, and a good pinch of sugar. When the pasta is ready, drain it and add it to the sauce in the pan. Remove the pan from the heat and stir in the halved cherry tomatoes and half of the mozzarella cubes. Cut the basil leaves into strips and stir them in as well. Place everything in a baking dish, sprinkle with the remaining mozzarella, and bake for about 20 minutes on the middle rack of a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven). Serve with a green salad and garlic baguette, for example.