One-Pot Oven-Roasted Pasta

Ingredients for 1 servings:

• 300 g fettuccine
• 190 g basil pesto
• 400 g tomatoes, chopped, from the can
• 1 garlic clove(s), squeezed
• 100 g dried tomatoes
• 200 g sheep’s cheese
• 100 g Parmesan
• 50 g cream cheese
• 115 g cream
• salt and pepper
• 170 g mozzarella
• 2 stalks of basil
• 10 cherry tomatoes or colorful, small tomatoes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Pasta casserole with tomatoes, cheese and pesto

Preheat the oven to 175°C (350°F). Cook the fettuccine in a large pot or roasting pan until al dente. Drain the pasta and return it to the warm pot. One after the other, add the pesto, chopped tomatoes, sun-dried tomatoes, garlic, feta cheese, Parmesan, and cream cheese. Season with salt and pepper and mix everything gently. Pour in the cream. Then slice the mozzarella and top the casserole. Bake the one-pot pasta casserole for 15-20 minutes, until the mozzarella is melted and lightly browned. Halve the tomatoes and arrange them on top of the finished casserole with basil leaves.