John Myers
Ingredients for 3 servings:
- 400 g pasta, e.g. B. Tortiglioni
- 1 jar vegetable broth, 400 – 500 ml
- 500 ml tomatoes, pureed
- 200 ml cream
- 20 g butter
- 2 tbsp olive oil
- 1 tbsp, heaped tomato paste
- 1 m.-sized onion(s)
- 1 garlic clove(s)
- 3 bay leaves
- 100 g Parmesan, freshly grated
- 100 g Gouda or mozzarella, grated
- salt and pepper
- Paprika powder
- oregano
- basil
- Sugar
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
simple and vegetarian
Finely chop the onion and lightly sauté it with the crushed garlic clove in the butter and olive oil. Add the tomato paste, sprinkle with a pinch of sugar, and sauté briefly. Add the vegetable stock, passata, and cream, stir, and simmer covered with the bay leaves, a little oregano, and some basil for about 10 minutes. Season to taste with salt, pepper, and paprika. Remember to remove the bay leaves. Place the pasta in a baking dish, sprinkle with the Parmesan cheese, pour over the prepared sauce, and cover with the cheese. The pasta must be covered with the sauce to cook. Bake the casserole for about 25 minutes at 180°C fan/convection oven (200°C top/bottom heat).
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