Pasta Bake with Peas, Tomatoes and Mozzarella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 liters water
- 4 teaspoons, leveled salt
- 400 g pasta (spiral)
- 250 g mozzarella
- 0.5 ½ bunch chives
- 200 g whipped cream
- 1 teaspoon, heaped vegetable stock, instant
- 1 can tomato (s), chunky
- 300 g peas, frozen
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cook the noodles al dente.
- Cut the mozzarella into small cubes. Cut the chives into small rolls.
- Heat the cream in a saucepan and warm while stirring. Dissolve the vegetable stock while stirring. Then add the chunky tomatoes to the sauce.
- Mix the pasta with 2/3 of the mozzarella, frozen peas, cream sauce and chives. Season with salt and pepper. Put everything in a baking dish (should be a large one) and cover with the remaining mozzarella. Baked in the preheated oven for approx. 20 minutes.
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