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🍝 Creamy Mushroom and Tomato Pasta Gratin

847 kcal · 30 min · 4 servings

Ingredients

• 500 g spiral pasta
• 3 tomatoes
• 2 mozzarella balls (à 125 g)
• 1 onion
• 300 g mixed mushrooms (button mushrooms, oyster mushrooms...)
• 1 tbsp butter
• 250 ml whipping cream
• salt
• pepper (from the mill)
• 1 tsp chopped rosemary needles

Instructions

1. 1. Preheat the oven to 200 degrees.
2. 2. Boil the pasta in plenty of salted water until al dente (firm to the bite).
3. 3. Drain the pasta and rinse it briefly with cold water.
4. 4. Let the pasta drain well.
5. 5. Wash the tomatoes thoroughly.
6. 6. Slice the tomatoes into thin slices.
7. 7. Slice the mozzarella into thin slices as well.
8. 8. Peel the onion.
9. 9. Dice the onion into small cubes.
10. 10. Clean the mushrooms.
11. 11. Slice the mushrooms.
12. 12. Melt the butter in a pan over high heat.
13. 13. Sauté the onion cubes in the butter until they are translucent and soft.
14. 14. Add the mushroom slices to the onion in the pan.
15. 15. Fry the mushrooms briefly.
16. 16. Pour the cream into the pan.
17. 17. Season the sauce with salt.
18. 18. Season the sauce with pepper.
19. 19. Let the sauce simmer for 2 to 3 minutes.
20. 20. Mix the drained pasta with the tomato and mozzarella slices.
21. 21. Grease a baking dish.
22. 22. Place the pasta and tomato mixture into the prepared dish.
23. 23. Pour the warm mushroom cream sauce over the pasta mixture.
24. 24. Sprinkle the rosemary evenly over the top.
25. 25. Bake the casserole in the preheated oven for 25 to 30 minutes.

Nutrition per serving

• kcal: 847
• Protein: 32 g · Fett/Fat: 38 g · Carbs: 94 g