Pasta-Tomato-Mozzarella casserole

Name: Pasta-Tomato-Mozzarella casserole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Pasta (e.g. penne rigate); 7-10 Tbsp Salt; 300 g Bottled tomatoes; 100 g Parmesan cheese; 1 package (125 g) Mozzarella cheese; 1/2 bunch Basil; 1 Garlic clove; 200 g Whipped cream; 150 g Fresh cream; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Basil leaves

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Pasta (e.g. penne rigate)
7-10 Tbsp Salt
300 g Bottled tomatoes
100 g Parmesan cheese
1 package (125 g) Mozzarella cheese
1/2 bunch Basil
1 Garlic clove
200 g Whipped cream
150 g Fresh cream
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Basil leaves

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. Wash, clean and slice the tomatoes. Grate the parmesan finely. Drain mozzarella and cut into slices. Wash basil, dab dry and roughly tear the leaves.
2
Peel garlic and dice finely. Mix cream, crème fraîche, garlic and basil. Season with salt, pepper and sugar. Drain the pasta and let it drain. Mix the noodles, tomatoes and mozzarella in an o
3
Pour cream mixture over it. Sprinkle with parmesan and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Serve garnished with basil leaves.