Boil the pasta in water with 2 tbsp oil and 1/2 tsp salt.

Darin and run tap water over it. Keep aside and allow to drain.

Heat oil in a pot and add onions. Saute until soft.

Add ginger and garlic paste and cook until the raw smell goes off.

Now add chopped tomatoes, cover and cook until tomatoes are soft.

Add oregano and basil leaves and cook for 1 minute until fragrant.

Add pasta sauce and water. Let it simmer for 2-3 minutes.

Now adjust salt and turn the flame low. Add fresh cream and mix, cover and cook on low for 1 minute.

Tomato sauce is ready. Turn the flame off and add the boiled pasta to the tomato sauce. Give a good stir and transfer to a casserole.

Cover the pasta with mozzarella cheese and bake in a preheated oven at 220°C until the cheese is melted and golden in colour.

Serve immediately. Enjoy!