Tomato pasta casserole with feta cheese

Name: Tomato pasta casserole with feta cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 carrots, 1 onion; 1-2 Garlic cloves; 1 TABLESPOON + some oil (e.g. olive oil); 1 TEASPOON Vegetable broth; 1 TEASPOON dried oregano; 1 can(s) (850 ml) Tomatoes; 250 g Pasta (e.g. tortiglioni); 7-10 Tbsp salt, pepper; 1 package (180 g) light sheep's cheese (8 % fat absolute); 2 tablespoons (50 g) Light cream

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 carrots, 1 onion
1-2 Garlic cloves
1 TABLESPOON + some oil (e.g. olive oil)
1 TEASPOON Vegetable broth
1 TEASPOON dried oregano
1 can(s) (850 ml) Tomatoes
250 g Pasta (e.g. tortiglioni)
7-10 Tbsp salt, pepper
1 package (180 g) light sheep's cheese (8 % fat absolute)
2 tablespoons (50 g) Light cream

Directions

1
Peel, wash and chop the carrots. Peel onion and garlic, dice finely. Fry in 1 tbsp. hot oil in a pot. Steam the carrots briefly. Deglaze with 1/4 l water, stir in broth and oregano. Bring to the boil, cover and simmer for about 5 minutes. Add tomatoes and juice. Chop the tomatoes coarsely and boil them down open for another 10 minutes until thick.
2
Cook the pasta in boiling salted water for about 10 minutes until al dente. Drain and distribute in a lightly oiled casserole dish. Coarsely grate the feta cheese and mix half of it into the pasta
3
Season tomato sauce and pour over the pasta. Spread crème légère as a blob on top. Sprinkle the rest of the cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 25-30 minutes