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🍝 Creamy Noodle Tomato Gratin

731 kcal · 30 min · 4 servings

Ingredients

• 100 g dried tomatoes (in oil)
• 2 spring onions
• 400 g chopped tomatoes (can)
• salt
• pepper
• 1 tsp fresh chopped oregano
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 500 g penne
• 150 g mozzarella
• 50 g pecorino
• 50 g breadcrumbs
• 35 g butter

Instructions

1. 1. Open the can of tomatoes and drain the liquid. Cut the tomatoes into thin strips. Save the tomato oil from the can.
2. 2. Wash the spring onions and remove the tough ends. Slice them into thin rings.
3. 3. Heat 1 to 2 tablespoons of the reserved tomato oil in a pan. Add the spring onions and sauté briefly until they are soft and translucent.
4. 4. Add the fresh tomato strips and the dried tomatoes to the pan.
5. 5. Season the mixture with salt and pepper to taste.
6. 6. Add oregano, balsamic vinegar, and sugar.
7. 7. Let the sauce simmer gently over low heat for about 10 minutes.
8. 8. Boil water in a pot and add salt. Cook the noodles in it for approx. 5 minutes until they are very al dente.
9. 9. Drain the noodles and rinse them immediately with cold water to stop the cooking process.
10. 10. Let the noodles drain well.
11. 11. Preheat the oven to 200 degrees Celsius with top and bottom heat.
12. 12. Taste the tomato sauce one last time and adjust the seasonings.
13. 13. Mix the sauce with the drained noodles.
14. 14. Brush a baking dish thinly with the tomato oil.
15. 15. Fill the noodle-sauce mixture into the prepared baking dish.
16. 16. Grate the mozzarella and pecorino cheese finely.
17. 17. Mix the grated cheeses with the breadcrumbs.
18. 18. Distribute the cheese-breadcrumb mixture evenly over the noodle casserole mixture.
19. 19. Cut the butter into small cubes and place them on the surface.
20. 20. Bake the casserole in the preheated oven for approx. 30 minutes.
21. 21. Cover the casserole with aluminum foil if the surface becomes too dark.

Nutrition per serving

• kcal: 731
• Protein: 29 g · Fett/Fat: 21 g · Carbs: 105 g