About this recipe

Ingredients

• 🍝 300 g (10.5 oz) short pasta (penne, rigatoni, or fusilli)
• 🍅 400 g (14 oz) marinara or tomato sauce
• 🧅 1 small onion, chopped
• 🧄 2 garlic cloves, minced
• 🫒 2 tbsp olive oil
• 🧀 150 g (5 oz) shredded mozzarella dairy
• 🧀 40 g (1/3 cup) grated Parmesan dairy
• 🧂 Salt & black pepper to taste
• 🌿 Optional: fresh basil or parsley for garnish

Preparation

• 1 Cook 🍝 pasta in salted water until just shy of al dente. Drain.
• 2 In a pan, heat 🫒 oil and sauté 🧅 onion and 🧄 garlic until soft.
• 3 Add 🍅 sauce, season with 🧂 salt and pepper. Simmer 5 min.
• 4 In a bowl, mix pasta with half the sauce and some 🧀 mozzarella.
• 5 Pour into a greased baking dish. Add more sauce on top.
• 6 Sprinkle with 🧀 Parmesan and remaining mozzarella.
• 7 Bake at 200°C (390°F) for 20–25 min until golden and bubbly.
• 8 Let it rest a few minutes. Top with 🌿 fresh herbs if using.

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print