Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, minced

800 g canned tomatoes (peeled, with juice)

1 pinch of sugar

Salt, to taste

Black pepper, to taste

Herbs (optional, such as basil or oregano)

500 g penne pasta

50 g freshly grated Parmesan cheese

300 g mozzarella cheese

4 tablespoons breadcrumbs

Instructions:

Prepare the Sauce:

In a pan, heat the olive oil and sauté the finely chopped onion and minced garlic until softened. Add the canned tomatoes (with their juice) and sugar. Cook the mixture uncovered for about 20 minutes, stirring occasionally. Season with salt and pepper. After cooking, either pass the sauce through a sieve or blend it in a blender for a smoother consistency. If desired, add herbs like basil or oregano for extra flavor.

Cook the Pasta:

Cook the penne pasta according to the package instructions but only for half of the recommended time. Drain the pasta and set aside about 1 dl (1/2 cup) of the tomato sauce.

Assemble the Dish:

Mix the cooked pasta with the majority of the tomato sauce. Add some freshly grated Parmesan cheese and stir until combined.

Prepare the Gratin:

Butter a gratin dish and layer in half of the pasta mixture. Cut the mozzarella into slices and spread them over the pasta. Drizzle the reserved tomato sauce over the mozzarella, then sprinkle with Parmesan cheese. Add the second half of the pasta mixture, and top with the remaining Parmesan cheese. Finally, sprinkle the breadcrumbs over the top.

Bake:

Preheat the oven to 220°C (428°F). Bake the dish for about 7 minutes or until the top is golden and bubbly.

Serve:

Serve the Penne Mozzarella hot, and enjoy the cheesy, savory goodness!

Notes:

Tomato Sauce Consistency: If you prefer a smoother sauce, you can blend the canned tomatoes or pass the sauce through a sieve to remove any large pieces of tomato skin or seeds. This creates a more refined texture.

Pasta Cooking Time: Cooking the penne for half the recommended time helps prevent it from becoming too soft when baked, giving it a firmer texture that holds up better with the sauce.

Cheese Variations: If you want a stronger cheese flavor, consider adding some provolone, gouda, or another sharp cheese along with or instead of mozzarella.

Herb Adjustments: Fresh or dried herbs like basil, oregano, or thyme can be added to the sauce to elevate the flavor. Add them while cooking the tomato sauce or sprinkle them on top before baking for extra fragrance.

Breadcrumb Topping: If you like a crunchier topping, you can use panko breadcrumbs instead of regular breadcrumbs, or even toast them lightly in olive oil before sprinkling them over the pasta.

Make-Ahead Option: This recipe can be made ahead and stored in the fridge before baking. Just be sure to cover it well and bake it when you’re ready to serve. You may need to extend the baking time slightly if it’s chilled.