Cheesy pasta (stuffed mussel pasta in tomato sauce)
very easy
75 mins
75 mins
Ingredients
- 2 Onions
- 2 Garlic cloves
- 1 kg Meat Tomatoes
- 1/2 bunch Oregano
- 2 TABLESPOONS Olive oil
- 3 TABLESPOONS Tomato paste
- 3 tin(s) (400 g each) cherry tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2 (125 g each) balls of mozzarella cheese
- 250 g Talleggio cheese
- 300 g Fresh goat cheese
- 350 g large mussel pasta (conchiglioni)
- 30 g grated parmesan cheese
- 7-10 Tbsp Basil
- 7-10 Tbsp Grease
Directions
- 1
Peel and finely dice the onions and garlic. Wash the tomatoes and grate them coarsely on a kitchen grater. Wash oregano and shake dry. Pluck off leaves and chop finely, except for a little bit for garnishing. Heat the oil in a large pot.
- 2
Sauté onion and garlic in it. Add tomato paste and sauté briefly while stirring. Add oregano, grated tomatoes and cherry tomatoes and let everything simmer for about 10 minutes. Season to taste with salt, pepper and sugar
- 3
Drain the mozzarella. Dice mozzarella and Talleggio finely. Mix both with cream cheese and season with pepper. Fill the pasta with the cheese cream. Spread about half of the pasta close together in a large, greased casserole dish.
- 4
Pour about half of the pasta sauce over it. Place the rest of the pasta on top and spread the rest of the sauce on top. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 30 minutes. Garnish with basil and oregano
Nutrition Facts
940 kcal
91 g
40 g
50 g
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