Pasta Bake with Gorgonzola and Cherry Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g pasta
- 2 medium onion (s)
- 2 cloves garlic)
- 300 g cherry tomato (s)
- 250 ml cream or Cremefine
- 150 ml milk
- 400 g Goronzola
- 1 ½ tablespoon basil, dried or /2 bunch fresh, chopped
- some oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- In the meantime, preheat the oven to 200 degrees top and bottom heat (180 degrees circulating air), halve the cherry tomatoes, dice the onions and finely chop the garlic.
- Steam the onions in a little oil until translucent, season with salt, pepper and add the garlic and sauté briefly. Deglaze with cream and milk, sprinkle with basil and add about 1/4 of the Gorgonzola. Let this melt on a mild heat. Other cheeses are also suitable for this, e.g., Bavaria Blue, Brie, Camembert etc.
- Drain the pasta, place in a baking dish and mix with the cherry tomatoes and the sauce. Place the remaining Gorgonzola in slices on top of the pasta and bake in the oven for about 10-15 minutes.
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