Pasta pesto casserole

Ingredients for 4 servings:

• 80 g basil
• 2 garlic cloves
• 50 g pine nuts
• 200 g Parmesan, grated
• 180 ml olive oil
• 60 ml water, cold
• 400 g fusilli
• salt water
• 120 g cherry tomatoes
• 200g mozzarella
• 1 tsp salt
• 1 tsp pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with tomatoes and cheese

Cook the fusilli in salted water until al dente. Meanwhile, prepare the pesto. Place the basil, garlic cloves, pine nuts, 85g grated Parmesan, water, salt, and pepper in a blender and blend until a sauce forms and all the ingredients are finely chopped. Then add the olive oil and blend again briefly. Halve the tomatoes and place them in a small baking dish. Drain the cooked pasta, add it to the pan, and finally pour the pesto over them, mixing everything together. Slice the mozzarella and spread it over the pasta. Sprinkle with the remaining Parmesan. If that’s too much cheese for you, you can of course omit the mozzarella or vary the amount of Parmesan. Bake everything in the oven at 200°C (fan oven) for 15-20 minutes.