Mozzarella casserole

Ingredients for 3 servings:

• 300 g ribbon pasta, narrow, e.g. Bucatini
• 350g mozzarella
• 4 tbsp cheese (Pecorino), grated; alternatively Parmesan
• 4 tbsp olive oil
• 1 onion(s)
• 1 bunch basil, alternatively 1TK pack
• 2 packs of tomatoes, in pieces
• Sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Borboni macaroni

Cook pasta according to package instructions until al dente, then rinse. Cut mozzarella into strips. Drain the liquid from one pack of tomatoes. Preheat oven to 220 degrees Celsius. Lightly fry the onion and half of the basil in 2 tablespoons of olive oil. Deglaze with the chopped tomatoes. Bring back to a boil, season with sugar, salt, and pepper. Remove from heat. Stir in 2 tablespoons of oil and the remaining basil. Layer the sauce, pasta, mozzarella, and pecorino in a casserole dish, starting with the sauce and finishing with the mozzarella and pecorino. Bake the casserole in the preheated oven for 25 minutes. If you have very good fresh tomatoes available, these are of course preferable to tomato tetra packs.