Pasta gratin with cream cheese and tomatoes

Ingredients

• 500 g pasta (Ricciutelle)
• Salz
• 200 g red cherry tomatoes
• 200 g yellow cherry tomatoes
• 3 sprigs Basil
• 30 ml olive oil
• 200 g goat cream cheese
• Pfeffer (aus der Mühle)

Instructions

1. 1.

   Cook the pasta according to package instructions in boiling salted water until just al dente. Preheat the oven to 180°C (convection). Wash the cherry tomatoes. Rinse the basil, shake dry, pluck leaves from stems and roughly chop two thirds. Drain the cooked pasta and let it rest briefly. Spread in a baking dish and drizzle with olive oil. Distribute the cream cheese, chopped basil, and cherry tomatoes over the pasta; season with salt and pepper. Bake in the preheated oven for 15–20 minutes until bubbling.

2. 2.