Mozzarella Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g ribbon noodles, thin, e.., Bucatini
- 350 g mozzarella
- 4 tablespoon cheese (pecorino), grated; alternatively parmesan
- 4 tablespoon olive oil
- 1 onion (s)
- 1 bunch basil, alternatively TC pack
- 2 packs tomato (s), cut into pieces
- sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet, rinse. Cut the mozzarella into strips. Pour off the liquid from a packet of tomatoes. Preheat oven to 220 degrees. Lightly fry the onion and half of the basil in 2 tablespoons of olive oil. Deglaze with the chunky tomatoes. Bring to the boil again, season with sugar, salt and pepper. Take it off the stove. Stir in 2 tablespoons of oil and remaining basil. Pour the sauce, pasta, mozzarella and pecorino cheese in layers into a baking dish, start with the sauce and finish with the mozzarella and pecorino cheese. Bake the casserole in the preheated oven for 25 minutes.
- If very good fresh tomatoes are available, these are of course preferable to tomato tetrapacks.
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