Creamy pasta casserole with tomatoes and mozzarella

Creamy pasta casserole with tomatoes and mozzarella

Ingredients for 8 portions

• 2 onion(s)
• 4 toes garlic
• 2 Chili pepper(s), fresh
• 800g cherry tomato(s)
• 100 g Parmesan
• 250 g Mozzarella
• 2 bunch basil, fresh
• 800g Rigatoni or penne
• something olive oil
• 1,000g tomatoes, happened
• 2 cups cream
• e.g. salt and pepper, black
• e.g. sugar

Nutritional values ​​per serving

• kcal 573
• protein 21.15g
• fat 29.94g
• carbohydrate 54.08g

Preparation

• Working time about 30 minutes
• Cooking/baking time approx. 30 minutes
• Total time about 1 hour

Preheat the oven to 200°C top/bottom heat (180°C fan oven).

Chop the onion and garlic very finely. Deseed the chilli and chop finely as well. Wash and halve the cherry tomatoes. Grate the parmesan and roughly dice the mozzarella. Pluck the basil leaves, wash and pat dry.

Bring salted water to a boil in a large saucepan and cook the pasta al dente according to package directions.

Meanwhile, heat olive oil in a large pan and sauté onion, garlic and chili pepper. Add the tomato passata and let the sauce simmer for a few minutes. Then stir in the cream and grated Parmesan and season the sauce with salt, pepper and a good pinch of sugar.

When the noodles are ready, drain them and add to the sauce in the pan. Remove the pan from the heat and fold in the halved cherry tomatoes and half the mozzarella cubes. Cut the basil leaves into strips and fold them in as well.

Put everything together in a casserole dish, sprinkle with the remaining mozzarella and gratinate on the middle shelf in the hot oven for about 20 minutes.

This goes well with a green salad and garlic baguette, for example.