Pasta four cheeses in Tomatensoße

Name: Pasta four cheeses in Tomatensoße
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 1 kg Meat Tomatoes; 1⁄2 Federation Oregano; 2 TABLESPOONS Olive oil; 3 TABLESPOONS Tomato paste; 3 tin(s) (400 g each) cherry tomatoes; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Grease; 30 g Parmesan (piece); 250 g Mozzarella; 250 g Taleggiokäse; 300 g Double cream cheese; 350 g large mussel pasta (conchiglioni); 4 Stem(s) Basil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
1 kg Meat Tomatoes
1⁄2 Federation Oregano
2 TABLESPOONS Olive oil
3 TABLESPOONS Tomato paste
3 tin(s) (400 g each) cherry tomatoes
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
7-10 Tbsp Grease
30 g Parmesan (piece)
250 g Mozzarella
250 g Taleggiokäse
300 g Double cream cheese
350 g large mussel pasta (conchiglioni)
4 Stem(s) Basil

Directions

1
Peel and finely dice the onions and garlic. Wash and coarsely grate the tomatoes. Wash oregano, shake dry, pluck off leaves and chop finely.
2
Heat the oil in a large pot. Brown the onions and garlic in it. Add tomato paste and sauté briefly while stirring. Add oregano, grated tomatoes, cherry tomatoes and juice. Simmer everything open for about 10 minutes.
3
Season to taste with salt, pepper and 2 tsp. sugar.
4
In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a large casserole dish. Grate the parmesan. Drain the mozzarella. Finely dice Taleggio and Mozzarella.
5
Mix both with cream cheese and season with pepper. Fill uncooked pasta with the cheese cream.
6
Spread half of the noodles close together in the form. Add half of the hot pasta sauce. Place the remaining noodles on top and spread the rest of the sauce on top. Sprinkle with parmesan. Bake in a hot oven for about 30 minutes.
7
Wash the basil and shake dry. Sprinkle pasta with the leaves.