Description

Ingredients

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

Preparation

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

Total Time

Nutritional Value

Advice

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