# Ingredient list:
→ Pasta
01 - 340 g dry penne rigate
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 800 g canned crushed tomatoes
06 - 1 tablespoon tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1 teaspoon granulated sugar
10 - 0.5 teaspoon freshly ground black pepper
11 - 1 teaspoon kosher salt
→ Cream
12 - 180 ml heavy cream
→ Cheese
13 - 125 g shredded mozzarella cheese
14 - 30 g grated Parmesan cheese
→ Garnish
15 - 2 tablespoons chopped fresh parsley
# Step-by-Step Guide:
01 - Set oven to 375°F (190°C) and allow to heat fully.
02 - Bring a large pot of salted water to a boil. Add penne and cook until al dente, approximately 9-10 minutes. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion, sauté until soft and translucent, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, black pepper, and salt. Simmer sauce, stirring occasionally, for 10 minutes.
05 - Reduce heat to low and pour in heavy cream, stirring until well blended and creamy. Remove from heat.
06 - In a large mixing bowl, combine cooked pasta with tomato cream sauce. Transfer mixture to a lightly greased 9x13 inch baking dish. Sprinkle evenly with mozzarella and Parmesan cheese.
07 - Place dish in oven and bake uncovered for 20-25 minutes until cheese is golden and bubbling.
08 - Allow bake to cool for 5 minutes, then sprinkle with chopped parsley before serving hot.
