Pasta Tomato Gratin

Ingredients

• 500 g large hollow shells (e.g., giant millerighe)
• Salt
• 1 bundle basil
• 2 Garlic cloves
• 2 tbsp olive oil
• 650 g chunked canned tomatoes
• Pepper
• 125 g mozzarella (9% fat; 1 ball)
• 150 g Camembert
• 30 g parmesan (1 piece)

Instructions

1. 1.

   Cook the pasta in boiling salted water for 5 minutes. Then drain and rinse with cold water. Meanwhile wash the basil, pat dry, and cut the leaves into strips.

2. 2.

   Peel and finely chop the garlic. Heat the oil in a pot. Sauté the garlic over medium heat until translucent. Add the tomatoes, season with salt, pepper, and basil, and simmer for 10 minutes over medium heat.

3. 3.

   Meanwhile cut the mozzarella into small cubes and slice the camembert.

4. 4.

   Fold the mozzarella cubes into the tomato sauce and combine with the pasta in a baking dish. Top the mixture with the camembert slices.

5. 5.

   Bake the gratin in a preheated oven at 200 °C (180 °C fan, gas: level 3) for 35–40 minutes until golden yellow.

6. 6.

   Grate the parmesan over the pasta tomato gratin before serving.