preparation

In a small pot, sauté the very finely chopped onion in a little olive oil. Press in the garlic and sauté everything until translucent. Add the pureed tomatoes, season with a few basil leaves, a good pinch of salt and pepper. (Tip: Italian herb mixture also goes wonderfully with it!)

Bring the sauce to the boil briefly and remove from the heat. Melt the butter in another small pot, add the flour and mix everything well. Pour in the milk and cook a bechàmel, stirring constantly. Season with salt, pepper and a pinch of nutmeg and then remove from the heat.
Spread the pasta into a medium-sized baking dish. Pour tomato sauce over it so that all the pasta is covered, then drizzle the bechámel over it. Finally, simply spread a ball of mozzarella over it with your fingers.

Bake in a preheated oven at 200°C (top and bottom heat) until golden brown in the upper third for 25-35 minutes.