Pasta Casserole

From Cristina Sze

Tortellini and ravioli hold up well to freezing in a casserole. Fresh made pasta is really nice in this dish.

Sauce:

1 onion, diced

3 cloves garlic, minced

1 can stewed or diced tomatoes

3 tbsp tomato paste

1 tsp thyme

1 tsp oregano

1 bay leaf

1 tbsp sugar

salt & pepper to taste

Grated parmesan and mozerella

basil, chopped (or frozen chopped)

1. Saute onion and garlic until softened. Add remaining sauce ingredients and bring to a simmer. Simmer on low-med for 30 minutes at least.
2. Boil water for pasta following directions on package. Cheese tortellini and ravioli work well. Drain and toss with sauce (add a bit more sauce then you would if you were serving immediately).
3. Transfer to casserole brushed with olive oil. Sprinkle with cheese and basil (let pasta cool completely before adding cheese if freezing batches).