Best Mediterranean Pasta Casserole with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta
- Olive oil, for frying
- 1 onion (s), red
- 1 clove garlic
- 2 tablespoon tomato paste
- 400 g tomato (s), chopped
- 1 teaspoon spice (s), (pasta spice)
- salt and pepper
- paprika powder
- 2 sugar cubes
- 125 g mozzarella
- 1 handful tomato (s), dried
- Basil, fresh
- Parmesan
- cheese, grated
- olives
Print Recipe
Pin Recipe Instructions
- First, the noodles are boiled in plenty of salted water for about 4 to 5 minutes and then drained. Approx. 100 to 150 ml of pasta water, which is needed for the sauce, is skimmed off.
- Then the sauce is prepared. For this, the chopped onion and the chopped garlic clove are lightly sautéed in the olive oil, the tomato paste added, fried for half a minute and then deglazed with the chopped canned tomatoes and pasta water. Now the spices and sugar can also be added. The sauce is brought to the boil briefly.
- This is now added to the skimmed noodles and mixed well. Then the pasta is placed in a baking dish and mixed with diced mozzarella, diced sun-dried tomatoes and coarsely chopped basil.
- Finally, Parmesan, grated cheese and olives are sprinkled over the pasta and baked at 180 ° C top and bottom heat for about 10 to 15 minutes.
- After the baking time, a few more basil leaves can be spread over the casserole.
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