Summary

Ingredients

• 2 cups brunch (bell peppers)
• 1 cup brunch (fine herbs)
• 0.5 ½ cup herbal cream cheese
• 3 cloves garlic, diced
• 2 medium onion (s), diced
• 2 bell peppers, peeled red and diced
• 1 bottle Cremefine tomato ricotta
• 1 pack ham, diced
• 250 g cocktail tomatoes, halved
• Parmesan, grated
• 250 g cheese (Gouda), rated
• 10 basil leaves
• 750 ml water
• some broth, instant
• Salt and pepper
• Paprika powder, noble sweet
• Paprika powder, hot as rose
• 500 g pasta
• some oil, for frying

Print Recipe Pin Recipe

Instructions

1. Fry the onions and garlic with the ham cubes in hot oil. Braise the diced paprika. Deglaze with water, season with broth and simmer.
2. Add the brunch, herbal cream cheese and cremefine and let it continue to cook.
3. In the meantime, cook the pasta until it is half cooked and place in a baking dish. Top with the cut basil, the halved cocktail tomatoes and grated Parmesan.
4. Season the sauce with the spices, thicken if necessary and pour over the pasta. Sprinkle with grated Gouda cheese.
5. Baked in the oven at 180 degrees until the cheese turns brown.