John Myers
Ingredients for 4 servings:
- 350 g rigatoni or penne rigate
- 100 g cream
- 150 g crème fraîche
- 370 g tomatoes, pureed
- 2 tbsp olive oil
- 100 g peas, frozen
- 100 g mushrooms, fresh or from the can
- salt and pepper
- Garlic
- basil
- oregano
- 1 bay leaf or other spices as desired
- Cheese (gratin cheese)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Rigatoni al forno, vegetarian version
Combine the passata, cream, crème fraîche, olive oil, and peas in a small saucepan, bring to a boil, and simmer over medium heat for about 20 minutes. Season to taste with the spices and stir frequently. Toward the end of the cooking time, finely slice the mushrooms and add them to the sauce. Cook the pasta in salted water according to the instructions, but not too tender. Then toss with the sauce and pour everything into a shallow, greased baking dish. Sprinkle with the gratin cheese. Bake in a preheated oven at 200°C (400°F) until the cheese is golden and melted and the casserole is bubbling (this takes 20-30 minutes). If desired, you can add ham to the sauce. I created this recipe during my semester abroad in Sweden, where they sold crème fraîche with four types of pepper and garlic. If you use this crème fraîche, you only need to add a little salt.
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