A heavenly pasta casserole
This tasty pasta recipe is a copy of the famous gnocchi alla sorrentina. Here, however, we save ourselves some time and instead of homemade gnocchi take a nice package of fusilli. Taste-wise, this casserole is in no way inferior to the original…. but I would say we just try it ourselves…. here we go!
Amount
servings
Ingredients list
- 400 g fusilli
- 125 g mozzarella cheese
- 500 g strained tomatoes
- 60 g parmesan cheese (shop here)
- 1 clove garlic
- olive oil extra virgin
- salt to taste
- basil to taste
Directions
- First, heat some olive oil in a large frying pan. Add the peeled garlic and sauté lightly. Deglaze with the strained tomatoes, add chopped basil to taste. Season with salt and mix well. Simmer on low heat with the lid closed for 30 minutes. Stir occasionally during this process.
- In the meantime, bring a pot of well-salted water to the boil and cook the fusilli al dente. Preheat the oven to 200°C/400°F top/bottom heat.
- Drain the mozzarella and cut into small cubes.
- Once the sauce has simmered long enough and the pasta is ready, drain it directly into the sauce with a slotted spoon. Remove the garlic and mix everything thoroughly.
- Then put about half of it in a large baking dish. Spread half of the mozzarella cubes and half of the parmesan cheese evenly on top.
- Put the remaining pasta in the baking dish and spread the remaining cheese on top. Then place in the oven and bake on the highest rack for 5 minutes until golden brown.
- Finally, remove from the oven and serve hot!Buon appetito!
Calories: 198.6kcal (10%)Carbohydrates: 28.8g (10%)Protein: 9g (18%)Fat: 4.9g (8%)
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