Baked penne with sun-dried tomatoes

Ingredients for 2 servings:

• 250g penne
• ½ garlic clove(s)
• 10 g chives
• 150 g cherry tomatoes, colorful
• 50 g dried tomatoes
• 100 g cream cheese
• 10 ml mustard, medium hot
• 50 g cheese, grated, mixed
• 1 tsp butter for the mold
• salt and pepper

Instructions

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

vegetarian

Preheat the oven to 180°C fan/convection oven. Fill a large pot with plenty of hot water, season with salt, and bring to a boil. Cook the penne according to the package instructions until al dente. Peel and finely dice the garlic. Finely chop the chives. Halve the cherry tomatoes. Roughly chop the sun-dried tomatoes. In a small bowl, mix the cream cheese, garlic, mustard, and most of the chives and season with salt and pepper. Once cooked, drain the penne into a sieve, reserving 50 ml of the cooking water. Gradually add the cooking water to the cream cheese mixture until a creamy consistency is achieved. Then add the cream cheese sauce and cherry tomatoes to the penne in the pot and mix everything well. Grease the baking dish with butter. Add the penne mixture, sprinkle with the cheese mix, and bake in the hot oven on the middle rack for about 6-8 minutes.