Cheesy Pasta Bake

Ingredients

For the tomato sauce:

• 2 tbsp olive oil
  
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1⁄2 tsp chilli flakes
• 1 tbsp tomato purée
• 2 x 400g tins of chopped tomatoes
• 2 tsp balsamic vinegar
• 2 tsp sugar
• 1 handful of fresh basil, torn
• Salt and black pepper

For the past bake:

• 200g conchiglie pasta
  
• 100g ricotta
• 125g ball of fresh Mozzarella, torn
• Fresh basil

Method

1. Heat the oil in a large pot over a medium heat and cook the onion for 5-6 minutes until translucent. Add the garlic and chilli flakes and cook for one minute longer.
2. Stir in the tomato purée and cook for 1-2 minutes. Add the chopped tomatoes, balsamic vinegar and sugar. Cook over a medium-high heat for 15-20 minutes until the sauce has thickened. Stir in the basil and season with salt and pepper.
3. Preheat the oven to 180 ̊C/160 ̊C fan/ gas mark 4.
4. Bring a pot of salted water to the boil over a high heat and cook the pasta according to packet instructions.
5. Drain the pasta and add to the tomato sauce. Toss to coat well, then transfer the pasta to a baking dish.
6. Spoon over dollops of the ricotta and scatter the torn Mozzarella over top. Bake for 15-20 minutes or until the cheese is golden and bubbling.
7. Serve topped with extra fresh basil and some cracked black pepper.