Creamy Pasta Bake with Tomatoes and Mozzarella

Preheat the oven Preheat the oven to 180°C (350°F).

Prepare the ingredients Finely chop the onion, garlic cloves, and fresh chili pepper.

Sauté the aromatics Heat some olive oil in a large pan over medium heat. Add the chopped onion, garlic, and chili pepper. Sauté until translucent and fragrant, about 5 minutes.

Prepare the toppings Cut the cherry tomatoes in half. Grate the Parmesan cheese and tear the mozzarella into small pieces. Chop the basil leaves.

Cook the tomatoes Add the cherry tomatoes to the pan and cook for another 5 minutes, until they start to soften.

Make the sauce Add the tomato passata and cream to the pan. Stir well to combine all the ingredients. Simmer for 10 minutes, until the sauce thickens slightly.

Cook the pasta Meanwhile, cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and set aside.

Combine the pasta and sauce Add the cooked rigatoni to the sauce in the pan. Stir well to coat the pasta evenly with the sauce.

Assemble the pasta bake Transfer the pasta mixture to a large baking dish. Sprinkle grated Parmesan cheese on top, followed by torn mozzarella pieces. Add some chopped basil leaves for extra flavor.

Bake in the oven Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden brown.

Serve and enjoy Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.