This creamy and tomatoey bake with gooey cheese is a delicious midweek dinner.
- Pre-heat the oven to 200°C. Heat the olive oil in a large saucepan over a moderate heat. Sweat the onion and garlic for 4-5 minutes until soft, stirring occasionally.
- Add the sugar and chopped tomatoes, stirring well, then add the bay leaf and sprigs of thyme. Simmer the sauce for 8-10 minutes until thickened, then season to taste.
- Cook the pasta in a large saucepan of boiling, salted water for 6-7 minutes. Drain and cool. Combine the pasta with the sauce in a large mixing bowl and stir in the parsley, mixing well. Spoon into a 30cm x 15cm ovenproof, glass baking dish.
- Sprinkle the grated cheese on top and bake for 20-25 minutes until the cheese has melted and the top is golden brown. Remove and serve straight from the dish.
Freezing and defrosting instructions
This recipe is freezable. To defrost, leave for an hour at room temperature. Bake at 200°C/400°F/Gas Mark 6 for 30 minutes or until heated through.