Tomato-noodle casserole with basil cream

Name: Tomato-noodle casserole with basil cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Noodles (e.g. penne); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 (approx. 400 g) ripe tomatoes; 125 g Mozzarella; 50-75 g Parmesan; 1/2 Waistband / potty. Basil; 1 Garlic clove; 200 g Whipped cream; 150 g Sour cream or crème fraîche; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Noodles (e.g. penne)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 (approx. 400 g) ripe tomatoes
125 g Mozzarella
50-75 g Parmesan
1/2 Waistband / potty. Basil
1 Garlic clove
200 g Whipped cream
150 g Sour cream or crème fraîche
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. drain
2
Wash the tomatoes. Cut tomatoes and mozzarella into slices. Finely grate the parmesan. Wash the basil and chop finely, except for something to garnish. Peel and chop the garlic. Mix with cream, sour cream and basil. Season with salt and pepper
3
Grease a large casserole dish (approx. 35 cm long). Layer pasta, tomatoes and mozzarella. Pour basil cream over it and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 20-25 minutes. Garnish with the rest of the basil
4
Drink: cool white wine