Baked pasta with honey

Ingredients for 5 servings:

• 300 g pasta, any type
• 250 g cheese, (Emmental) grated
• 1 cup whipped cream
• 150 ml milk (whole milk)
• 200 g herb cream cheese
• 20 g Parmesan, grated
• 3 tbsp honey, flower
• 250 g cocktail tomatoes, fresh
• 1 stalk(s) leek
• 1 large onion(s)
• 1 clove(s) garlic
• 1 handful of oregano
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a special pasta dish, refined with honey

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Cook the pasta in salted water until it still has a bit of a bite. Transfer it to a baking dish along with the halved tomatoes. For the sauce, dice the onion and finely chop the garlic and fry briefly in the pan. Then add the heavy cream, milk, cream cheese, and honey and bring to a boil. Reduce the heat and add the previously chopped leek to the sauce. Add grated Parmesan cheese, if desired. Let everything simmer over low heat for a short time. Season the sauce with salt, pepper, and oregano until it has a very intense flavor (mixing it with the pasta will reduce the flavor). Pour the sauce over the tomatoes and pasta and mix everything well. Spread the Emmental cheese evenly over the surface. Place in the oven for about 25 minutes (until the cheese is crispy and brown). Of course, you can also change the vegetables if you like.