Pasta bake tomato – mozzarella

Ingredients for 4 servings:

• 300 g pasta (e.g. spiral pasta)
• salt water
• 1 can of tomatoes, chopped
• 1 cup sour cream or crème fraîche
• 1 m.-sized onion(s)
• 1 ball of mozzarella, possibly 2
• salt and pepper
• optionally cheese (e.g. Emmental, Gouda, pizza cheese mix …), grated
• possibly tomato juice or tomato paste
• optionally dried herbs of your choice (e.g. basil, oregano)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the pasta in salted water according to the package instructions. Meanwhile, dice the onion and slice the mozzarella. Once the pasta is cooked, drain and set aside. Then transfer to a casserole dish. Sauté the onion in a pan. Then add the chopped tomatoes. If the tomato pieces don’t “float,” you can add a little tomato juice or tomato paste mixed with water. Bring the sauce to a boil, then reduce the heat (level 1-1.5), add the sour cream, and mix well. Let the sauce simmer for a few minutes until it thickens slightly (not too much, as you don’t want the casserole to become dry). Finally, season to taste with salt, pepper, and a few herbs, if desired. Pour the finished sauce over the pasta, ensuring it is completely covered. Then arrange the mozzarella slices over the pasta and sprinkle with some more grated cheese to coat the pasta in cheese. Bake the whole thing at 180 – 200°C for 15 – 20 minutes until the cheese melts nicely and turns lightly brown.