Pasta Bake with Peas, Tomatoes and Mozzarella

Summary

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

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Instructions

1. Cook the noodles al dente.
2. Cut the mozzarella into small cubes. Cut the chives into small rolls.
3. Heat the cream in a saucepan and warm while stirring. Dissolve the vegetable stock while stirring. Then add the chunky tomatoes to the sauce.
4. 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.