Pasta and pepper casserole

Ingredients for 2 servings:

• 120 g pasta
• 1 large red bell pepper(s)
• 1 m.-sized onion(s)
• 2 tbsp cream cheese
• 125 ml Cremefine or cream
• 60 g cheese (Gouda), grated
• salt and pepper
• 1 tsp, leveled vegetable broth, instant
• Paprika powder, hot
• olive oil
• possibly grated Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A quick pasta bake that’s guaranteed to be a success!

Pre-cook the pasta in salted water. Meanwhile, cut the onion into medium-sized pieces and sauté in a little olive oil until translucent; it shouldn’t brown. Now add the bell pepper, also cut into medium-sized pieces, and continue to fry. Add about 3/4 of the Cremefine to the vegetables. Bring to a boil for about a minute, then add the cream cheese and seasonings. When the pasta is cooked, pour the remaining Cremefine over the bell pepper mixture, bring to a boil again, and add the pasta. Season with salt and pepper. If desired, stir in Parmesan cheese. Finally, transfer everything to a baking dish, sprinkle with the Gouda cheese, and bake at 200°C (top/bottom heat) for about 7 minutes.