Whole-wheat pasta casserole in tomato cream sauce

Ingredients for 2 servings:

• 250 g pasta (wholemeal, e.g. penne or fusilli)
• 1 cup of sweet cream
• 1 onion(s)
• 1 clove(s) garlic
• e.g. tomato paste
• 1 red bell pepper(s)
• 1 jar mushrooms, sliced
• 100 g grated cheese for topping
• Olive oil for frying
• salt and pepper
• oregano
• garlic powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the whole-wheat pasta according to the package instructions. Drain the pasta through a sieve. Peel and finely chop the onion and garlic. Trim and finely chop the bell pepper. Drain the mushrooms. Heat the olive oil in a large pot and sauté the onion and garlic until hot. Add the bell pepper pieces. Deglaze with the cream. Add the mushrooms. Add enough tomato paste until the mixture turns bright red. Stir everything vigorously and simmer until it reaches a creamy consistency. Season the sauce with salt, pepper, oregano, and garlic powder to taste (you can add more spices if you like). Pour the cooked pasta into the pot and mix well with the sauce. Transfer everything to an ovenproof dish and sprinkle with cheese. Bake in a preheated oven at 200°C until the cheese has melted. Serve immediately.