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Pasta casserole with feta cheese, tomatoes and peppers

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Ingredients for 4 servings:

  • 350 g rigatoni or penne
  • 300 g cream
  • 50 ml milk
  • 50 ml water
  • 150 g tomato paste
  • 1 garlic clove(s)
  • ½ parsley, fresh
  • n. B. herbs, Italian
  • 5 pieces Pepper, mild
  • 2 tomatoes
  • 200 g sheep’s cheese
  • 150 g mountain cheese or Emmental

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta and drain if it’s not quite cooked, as it will continue to cook in the oven. Make a sauce from cream, milk, water, and tomato paste. Mix with chopped garlic and finely chopped parsley. Season with salt, pepper, and Italian herbs, if desired. Transfer the pasta to a baking dish, sprinkle with pepperoni rings, diced tomatoes, and feta cheese cubes. Pour the sauce evenly over everything and sprinkle with grated cheese. Bake at 180°C for 15-20 minutes, until the cheese is golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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