Penne à la Björn

Ingredients for 4 servings:

• 400 g Penne Rigate
• 2 cans tomatoes, chopped
• 3 large onions
• 3 garlic cloves
• 2 tbsp olive oil, good
• 1 bunch parsley, flat
• 1 bunch of basil
• 125 g peas, frozen
• 100 g whipped cream or double cream
• 250 g Emmental or Gruyère, Comté or mountain cheese, freshly grated
• Pepper from the mill
• Sea salt from the mill
• Olive oil for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

baked pasta dish

Cook the pasta al dente in salted water according to the instructions. Drain the pasta and let it drain well. For the sauce, finely dice the onion, peel the garlic, and finely grate it with a little salt. Heat the olive oil in a saucepan. Sauté the onion and garlic over medium heat until soft. Add the diced tomatoes, peas, chopped parsley, and chopped basil. Let the sauce simmer for another 10 minutes. Stir in heavy cream or double cream. Season with sea salt and pepper. Stir the penne into the sauce. Grease a lasagna dish with olive oil. Pour the penne and sauce into the lasagna dish. Sprinkle with the desired cheese and bake for about 15 minutes at 200°C. Serve with mixed salad, lamb’s lettuce, lettuce, and iceberg lettuce.