Baked Pasta (Pasta al Forno)

Chop the onion and mince the garlic, then sauté them in a pan with olive oil, salt, and pepper.

Halve the cherry tomatoes, add them to the pan with some basil leaves, and cook until softened.

Stir in the passata and let the sauce simmer on low heat until it thickens.

Cook the pasta al dente in salted boiling water, reserving a little cooking water.

Combine the pasta with the sauce and the burrata, then transfer everything to a baking dish.

Scatter torn mozzarella pieces and grated Parmigiano Reggiano over the top.

Bake for about 20 minutes at 400°F, or until the surface is golden brown.

Garnish with extra fresh basil before serving.