Baked Pasta Au Miel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 300 g pasta, any kind
- 250 g cheese, (Emmentaler) rated
- 1 cup whipped cream
- 150 ml milk, (whole milk)
- 200 g herbal cream cheese
- 20 g parmesan, rated
- 3 tablespoon honey, flower
- 250 g cocktail tomatoes, fresh
- 1 leek
- 1 large onion (s)
- 1 clove garlic
- 1 handful oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Cook the noodles in salted water so that they still have a bit of bite. Pour into a baking dish together with the halved tomatoes.
- For the sauce, dice the onion and the garlic as finely as possible and fry them together briefly in the pan. Then add the whipped cream, milk, cream cheese and honey and bring to the boil. Reduce the heat and add the previously chopped leek to the sauce. Add the grated parmesan if you like. Let everything cook a little on low heat. Then season the sauce with salt, pepper and oregano until it tastes very intense (mixing with the pasta weakens the taste again).
- Pour the sauce over the tomatoes and pasta and mix everything well. Then distribute the Emmentaler evenly on the surface. Place in the oven for about 25 minutes (until the cheese is crispy, brown).
- Of course, you can also change the vegetables as you wish.
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