Macaroni and Cheese Casserole

Ingredients:

• 450 g dry ziti pasta (tubes)
• 1 tbsp. l. rapeseed oil (canola)
• 1 large white onion, diced
• 2 cloves garlic, lightly cracked with the side of a knife and minced
• 1 can (900 g) of canned crushed tomatoes
• 2 tbsp chopped fresh parsley leaves
• 2 tbsp chopped fresh basil leaves, plus about 6 small sprigs for serving
• 1 tbsp dry Italian seasoning
• 1 tbsp. (about 170 g) grated mozzarella
• 1 cup (about 170 g) grated Parmesan

Preparation:

1. Heat canola oil in a saucepan over medium heat and add the onion and garlic. Sauté until the onion is translucent. Add the tomatoes, parsley, basil, and Italian seasoning. Cover and simmer for about 25 minutes.
2. Preheat oven to 160°C.
3. Bring a saucepan of water to a boil. Add salt, add the pasta, and cook until al dente, about 10 minutes.
4. Drain the pasta and toss it thoroughly into the saucepan. Transfer to a baking dish and sprinkle with grated cheese. Bake until the cheese is melted.