Pasta casserole Caprese

Name: Pasta casserole Caprese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 5 TABLESPOONS Olive oil; 3 TABLESPOONS Tomato paste; 2 TEASPOONS dried Italian herbs; 2 can(s) (425 ml each) cherry tomatoes; 250 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g Pasta (e.g. orecchiette); 3 Tomatoes; 250 g Mozzarella cheese; 2 stem(s) Basil; 7-10 Tbsp freshly ground pepper; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
5 TABLESPOONS Olive oil
3 TABLESPOONS Tomato paste
2 TEASPOONS dried Italian herbs
2 can(s) (425 ml each) cherry tomatoes
250 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g Pasta (e.g. orecchiette)
3 Tomatoes
250 g Mozzarella cheese
2 stem(s) Basil
7-10 Tbsp freshly ground pepper
7-10 Tbsp Grease

Directions

1
Peel and finely dice the onions and garlic. Heat 3 tablespoons of oil. Sauté onion and garlic in it. Add tomato paste and herbs and sauté briefly. Deglaze with tomatoes and stock. Season with salt, pepper and sugar.
2
Simmer open for about 20 minutes.
3
Cook pasta in boiling salted water according to package instructions. Drain and allow to drain. Season sauce once more. Mix with the noodles and put into a greased casserole dish and spread.
4
Wash, clean and slice the tomatoes. Spread on the noodles. Drain mozzarella and grate coarsely. Sprinkle the casserole with it, sprinkle with 2 tablespoons of oil.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Wash the basil, dab dry and remove the leaves. Remove the casserole from the oven, sprinkle with basil and possibly ground pepper.