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🍝 Creamy Pasta Bake with Cream Cheese and Tomatoes

596 kcal · 30 min · 4 servings

Ingredients

• 500 g pasta (Ricciutelle)
• salt
• 200 g red cherry tomatoes
• 200 g yellow cherry tomatoes
• 3 sprigs basil
• 30 ml olive oil
• 200 g goat cream cheese
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Bring a pot of water to a boil and add some salt.
3. 3. Cook the pasta in the salted water until it is just al dente. Follow the instructions on the package.
4. 4. Wash the cherry tomatoes under running water.
5. 5. Wash the basil and shake it dry.
6. 6. Pluck the basil leaves from the stems.
7. 7. Chop two-thirds of the basil leaves finely.
8. 8. Drain the pasta and let it drain for a short moment.
9. 9. Place the pasta in a baking dish.
10. 10. Drizzle the olive oil over the pasta.
11. 11. Distribute the cream cheese evenly over the pasta.
12. 12. Add the chopped basil.
13. 13. Place the cherry tomatoes on the mixture.
14. 14. Season everything with salt and pepper to taste.
15. 15. Place the baking dish in the preheated oven.
16. 16. Bake the casserole for 15 to 20 minutes.

Nutrition per serving

• kcal: 596
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 93 g