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Patch-Night Pasta with Cheese Crust
by @NomNomThe pasta for long nights: tomato, garlic, chilli — and on top, the cheese patch that is guaranteed to go through. Ready in 20 minutes while the oven does the work.
Source / link: Eigene Kreation
Ingredients
Amounts adjust automatically.
| 250 g | Penne |
| 1 Dose (400 g) | chopped tomatoes (can) |
| 2 | garlic cloves |
| 2 EL | olive oil |
| 1 | small red chilli (or 1/2 tsp chilli flakes) |
| etwas | salt |
| etwas | pepper |
| 125 g | mozzarella (grated) |
| 40 g | Parmesan (grated) |
| 1 Handvoll | fresh basil |
Preparation
Step by step through the recipe
- 1 Cook 250 g penne in plenty of salted water until al dente, reserve some cooking water and drain the pasta.
- 2 Briefly sweat 2 garlic cloves and 1 small red chilli in 2 EL olive oil, add 1 can of chopped tomatoes (400 g) and simmer uncovered for 8 minutes until creamy, season with a little salt and a little pepper.
- 3 Put the cooked penne and the sauce into a baking dish, distribute 125 g mozzarella and 40 g Parmesan evenly over the top.
- 4 Bake at 220 °C top/bottom heat for 10–12 minutes until the cheese crust is golden brown and bubbling.
- 5 Serve sprinkled with 1 Handvoll fresh basil.
Notes & tips
Crust tip: drain the mozzarella well and do not layer the dish too deeply — this helps the crust turn evenly golden brown. Variation: with 1 tsp oregano in the sauce or a few halved cherry tomatoes on top. Leftover tip: leftovers keep for 2 days in the fridge and are best refreshed briefly in a pan or in the oven. Serving idea: serve with a green salad — with 2 servings, the pasta makes a quick dinner. Note: contains milk.
Nutrition
estimated per serving- Calories
- 1070 kcal
- Protein
- 48 g
- Fat
- 37 g
- Carbs
- 144 g
– = ingredient not in nutrition database (estimate incomplete)
