Tagliatelle Bake with Cheese and Tomatoes

Ingredients

• 500 g Tagliatelle
• 600 g canned tomatoes (whole)
• 2 onions
• 2 EL oil
• 4 EL tomato paste
• 1 TL thyme
• 1 TL oregano
• Salt
• Pepper
• a pinch of sugar
• 2 thyme sprigs
• 200 g gratin cheese
• 100 g ricotta (crumbled)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente. Briefly blanch the tomatoes, cool, peel, quarter, seed and dice them. Peel the onions, halve and finely dice. Sauté the onions in oil, add tomato paste and cook briefly. Pour in broth, season with thyme, oregano, salt, pepper and simmer for about 15 minutes. Add the tomatoes, remove from heat. Drain the pasta, mix with the sauce and half the cheese, then transfer to a baking dish.

3. 3.

   Sprinkle remaining cheese and ricotta on top and bake for 15-20 minutes until golden. Garnish with thyme sprigs before serving.