Baked Penne with Curry and Cheeses

• 1 package (500g) penne pasta
• 1 teaspoon salt
• 1 vegetable stock cube

For the Sauce

• 1 kg ripe tomatoes, pureed (about 4 cups)
• 1-2 teaspoons tomato paste (optional)
• ¼ cup olive oil
• ⅔ cup dry onion, grated on the coarse side of the grater
• 1 tablespoon sugar
• 2 well-filled teaspoons Mild curry powder
• 1 vegetable stock cube
• 1 level teaspoon salt
• 1 pinch black pepper

For Baking

• 1 cup grated hard halloumi cheese
• 1 cup grated Edam cheese
• 1 large package (500ml) heavy cream
• 1 pinch pepper

For the Pasta:

1. Put plenty of water in a pot to heat up well. Add the salt, the stock cube, and the pasta.
2. When the water boils again, stir, lower the heat, and boil for 7-8 minutes until the pasta is al dente, then drain.
3. Return them to the pot.

For the Sauce:

4. In a frying pan, add the olive oil and the grated onion. Sauté for 2 minutes until translucent and add the pureed tomatoes. Let the sauce boil well for about 5 minutes, then add the sugar, curry powder, stock cube, salt, and pepper. Let it boil a little longer so the sauce thickens slightly, but not too much, as we want some liquid.
5. Pour 2/3 of the sauce over the pasta. Stir well so the tomato sauce coats everything. Add the halloumi, the Edam cheese, the cream, and the pepper, and stir. Transfer the pasta with the sauce and cheeses into a rectangular baking dish (24x36cm). Spread the remaining sauce on top.
6. Cover the baking dish with non-stick parchment paper and aluminum foil. Bake in a preheated oven at 180°C for 40 minutes. Remove the cover and continue baking for another 10-15 minutes until the surface is golden brown.