These wholesome winter bakes are delicious proof of pasta’s versatility. PREP + COOK TIME 40 MINUTES SERVES 4
1 tablespoon olive oil
1 medium brown onion (150g),
2 cloves garlic, crushed
22/3 cups (700g) bottled tomato
2 tablespoons finely chopped
½ cup (125ml) pouring cream 1½ cups (150g) coarsely grated
mozzarella cheese basil leaves, extra, to serve 1 Preheat oven to 200°C/180°C fan. Grease a shallow 2-litre (8-cup) ovenproof dish.
2 Cook pasta in a large saucepan of boiling water for 10 minutes or until tender; drain.
3 Meanwhile, heat oil in a large saucepan; cook onion and garlic, stirring, for 2 minutes or until onion is soft. Add pasta sauce and basil; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until sauce thickens slightly.
Stir in cream; season.
4 Stir pasta and half the cheese into hot sauce in pan; spread mixture into dish. Sprinkle with remaining cheese. Bake for 20 minutes or until browned lightly. Serve sprinkled with extra basil leaves.