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🍝 Creamy Pasta Bake with Tomatoes and Mozzarella

573 kcal · 60 min · 4 servings

Ingredients

• 1 onion(s)
• 2 clove(s) of garlic
• 1 chili pepper(s) (fresh)
• 400 g cherry tomato(s)
• 50 g Parmesan
• 125 g Mozzarella
• 1 bunch of basil
• 400 g rigatoni (or penne)
• a little olive oil
• 500 g tomatoes, pureed
• 1 cup of cream (200 ml)
• to taste salt and pepper, black
• to taste sugar

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Chop the onion and the garlic very finely.
3. 3. Remove the seeds from the chili pepper.
4. 4. Chop the chili pepper finely.
5. 5. Wash the cherry tomatoes.
6. 6. Cut the cherry tomatoes in half.
7. 7. Grate the Parmesan cheese.
8. 8. Cut the mozzarella into large cubes.
9. 9. Pick the basil leaves off the stems.
10. 10. Wash the basil leaves.
11. 11. Pat the basil leaves dry.
12. 12. Bring salted water to a boil in a large pot.
13. 13. Cook the pasta al dente according to the package instructions.
14. 14. Heat olive oil in a large pan.
15. 15. Sweat the onion, garlic, and chili pepper in the oil.
16. 16. Add the pureed tomatoes.
17. 17. Let the sauce simmer gently for a few minutes.
18. 18. Stir in the cream.
19. 19. Stir in the grated Parmesan.
20. 20. Season the sauce with salt.
21. 21. Season the sauce with pepper.
22. 22. Season the sauce with a generous pinch of sugar.
23. 23. Drain the pasta.
24. 24. Add the pasta to the pan with the sauce.
25. 25. Remove the pan from the heat.
26. 26. Fold in the halved cherry tomatoes.
27. 27. Fold in half of the mozzarella cubes.
28. 28. Slice the basil leaves into strips.
29. 29. Fold in the basil strips.
30. 30. Transfer everything to a baking dish.
31. 31. Sprinkle the bake with the remaining mozzarella.
32. 32. Preheat the oven to 200 °C conventional heat or 180 °C fan-forced heat.
33. 33. Place the baking dish on the middle rack.
34. 34. Bake the bake for about 20 minutes in the hot oven.

Nutrition per serving

• kcal: 573
• Protein: 21 g · Fett/Fat: 30 g · Carbs: 54 g