Tomato and mozzarella casserole with pasta

Ingredients for 4 servings:

• 400 g pasta
• 2 balls of mozzarella
• 400 g tomatoes
• 1 onion(s)
• 1 cup of whipped cream (200 ml)
• 1 pack of tomatoes, pureed, 500 g
• salt and pepper
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and dice the onion. Chop the tomatoes, at least halve them, so they are all roughly the same size. Bring enough water to a boil, add salt, and add the pasta, then cook according to the package instructions. Meanwhile, sauté the onions in a pan until translucent and add the halved tomatoes. Sauté for about 1-2 minutes. Meanwhile, dice the two mozzarella balls. Then add the passata and the cup of whipped cream to the onions and tomatoes. Add about a handful of mozzarella cubes and season everything with salt, sugar, and pepper. Drain the pasta and place it in a baking dish. Pour the sauce over the pasta and spread it evenly, folding it in if necessary. Sprinkle the remaining mozzarella on top and bake in an oven preheated to 200°C (fan oven) for 15-20 minutes.