John Myers
Creamy Casserole with Tomatoes / Pasta and Mozzarella
The perfect creamy casserole with tomatoes / pasta and mozzarella recipe with a picture and simple step-by-step instructions.
- 800 g Tomatoes
- 400 g Tortiglioni and Fusili (leftovers)
- 2 Fresh onions
- 3 Garlic cloves
- 1 Chilli pepper (Hot & Spicy) fresh
- 500 g Sieved tomatos
- 75 g Freshly grated Parmesan
- 125 g Mozzarella
- 1 cups Cream 30% fat
- Chopped basil
- Salt and pepper
- Extra virgin olive oil
- 1 pinch Sugar
- Peel and finely dice the onions and garlic.
- Halve the chilli, core and finely dice (put on disposable gloves, these things are damn hot).
- Wash the tomatoes and cut them into cubes.
- Finely grate the Parmesan and dice the mozzarella.
- Pluck the basil leaves from the stalks and roughly tear them.
- Grease a baking dish.
- Bring plenty of salted water to the boil in a large saucepan and cook the pasta (there were leftovers) in it until al dente.
- Heat the olive oil in a second large saucepan and sweat the onions, garlic and chilli in it.
- We now add the tomatoes and let the whole simmer for about 2-3 minutes.
- Then we add the cream, the Parmesan, salt and pepper and a good pinch of sugar and taste the sauce strongly.
- When the pasta is ready, drain through a sieve and add to the sauce. Mix well.
- Now we take the pot off the hot plate and add the tomato cubes and half of the mozzarella. Fold in the torn basil leaves as well.
- Put everything in the baking dish and sprinkle with the remaining mozzarella cubes.
- Now we push the casserole dish into the oven preheated to 200 ° C (convection 180 ° C) and leave the casserole there for about 20-25 minutes.
- Go with a delicious garlic baguette or, because it’s late, nothing at all.
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