Creamy Tomato and Bean Pasta Bake

1.Preheat your oven to 180°C (350°F).

2.In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

4.Stir in the canned diced tomatoes, cannellini beans, dried oregano, dried basil, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

5.Reduce the heat and stir in the heavy cream, mixing well until the sauce is creamy and heated through. Remove from heat.

6.In a large mixing bowl, combine the cooked pasta with the creamy tomato and bean sauce, ensuring the pasta is well coated.

7.Transfer the pasta mixture into a greased baking dish. Sprinkle the grated mozzarella and Parmesan cheese evenly over the top.

8.Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

9.Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.