Name: Noodle Casserole with Cherry Tomatoes and Mozzarella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 500 g Noodles; 2 piece Onion small; 350 g Cherry tomatoes; 1 tbsp Olive oil; 400 g Strained tomatoes; 200 ml Cream for cooking; 2 tbsp Chopped basil - frozen; 200 g Mozzarella; 1 pinch Salt and pepper

Description

This simple pasta dish with cherry tomatoes and mozzarella is a quick and delicious main course, ideal for student cuisine. Preparation takes only about 25 minutes and is designed for 2 servings. With fresh ingredients and the Thermomix®, this vegetarian dish is ready in no time. Perfect for a relaxing evening or as a quick meal after university.

Ingredients (9 ingredients)

500 g Noodles

2 piece Onion small

350 g Cherry tomatoes

1 tbsp Olive oil

400 g Strained tomatoes

200 ml Cream for cooking

2 tbsp Chopped basil - frozen

200 g Mozzarella

1 pinch Salt and pepper

Preparation (8 steps)

Oven

Preheat oven to 180 degrees

Chop onion, halve cherry tomatoes

Thermomix® Setting

3 sec/Speed 5

Put 2 small onions in the mixing bowl and chop for 3 sec./level 5. Half the cherry tomatoes and set aside

3 sec

Sauté the onion

Thermomix® Setting

3 min/248°F/Speed 1 248°F

Add 2 tbsp olive oil to the chopped onions in the mixing bowl and sauté for 3 min./120°C/level 1.

3 min

Add strained tomatoes

Thermomix® Setting

5 min/212°F/Speed 1 212°F

Add 400 g strained tomatoes to the mixing bowl and cook for 5 min./100°C/level 1.

5 min

Add cream and basil

Thermomix® Setting

2 min/194°F/Speed 1 194°F

Add 200 ml cream for cooking and 2 tbsp chopped basil (frozen) to the mixing bowl and simmer for 2 min./90°C/level 1.

2 min

Seasoning

Season with salt and pepper

Cook noodles

Meanwhile, cook 500 g noodles in salted water according to the package instructions.

Add noodles, cherry tomatoes and mozzarella to the casserole dish

Thermomix® Setting

1 min/140°F/Gentle stir speed 140°F Reverse

Drain the cooked noodles and put them in a casserole dish with the halved cherry tomatoes. Add 200 g mozzarella on top and bake in the oven at 180 degrees for 20 minutes

1 min

Finished cooking? Great! 🎉

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About this recipe

This noodle casserole with cherry tomatoes and mozzarella is a dish that evokes many memories for me. During my student days, it was an absolute lifesaver when time was short and the fridge didn't have much to offer. The simplicity and yet full flavor always thrilled me. The ingredients are deliberately kept simple, but each one contributes to the overall result. The noodles, preferably penne or farfalle, form the base and provide the filling component. The cherry tomatoes, with their sweet and sour note, bring freshness to the dish. They burst slightly during baking and release their juice, which additionally flavors the noodles. The mozzarella, ideally buffalo mozzarella, melts wonderfully and provides a creamy consistency and a mild, slightly salty taste. The strained tomatoes form the basis for the sauce and give the casserole a pleasant acidity. The cream makes the sauce creamy and rounds off the taste. The basil, even if it is frozen, brings a Mediterranean note and freshness to the dish. The preparation with the Thermomix® is very simple. It is important not to chop the onions too finely, otherwise they may burn. When sautéing the onions, make sure that they do not turn brown, but only become translucent. The temperature of 120°C is ideal here. When cooking the strained tomatoes, make sure that the temperature is not too high, otherwise the sauce may splash. Seasoning with salt and pepper is crucial for the taste. You can be generous here, as the noodles absorb a lot of salt. For a vegetarian version, you can simply omit meat. If you like it vegan, you can replace the cream with a plant-based alternative and the mozzarella with vegan cheese. You can experiment with the spices. Oregano, thyme or rosemary go perfectly with this dish. A pinch of sugar can also balance the acidity of the tomatoes. The noodle casserole is best served warm, straight from the oven. A fresh salad goes well with it, for example a rocket salad with balsamic dressing. A piece of baguette or ciabatta is also a good addition to soak up the delicious sauce. Leftovers of the noodle casserole can be easily stored in the refrigerator. It still tastes good the next day when it is briefly warmed up in the microwave or in the oven. You can also prepare the casserole well. The noodles can be cooked the day before and the sauce prepared. Then the casserole only needs to be assembled and baked the next day.