Baked pasta should be made in large quantities at once.
Mozzarella finishes the baked pasta. Eeva Paljakka
Here’s a meal you could eat every week – and many times a week.
Baked pasta is not only easy and delicious, but it forgives the cook a lot. If you don’t have cherry tomatoes at home, you can leave them out.
Or if brussels sprouts are not among your favorite cabbages, you can replace them with, for example, broccoli. However, brussels sprouts are so delicious in a tomato cream sauce that it is worth trying.
You can supplement the raw material list according to your own taste. You can also put olives or beans in the pan. Everything is allowed.
In the oven, the flavors mature into a delicious combination. And like the tomato baked dishes, this dish also tastes delicious the next day.
Baked pasta
2 packs of tortellini (e.g. spinach-ricotta)
can of pasta sauce
3 dl cream
2-3 carrots, peeled and chopped
approx. 200 g Brussels sprouts, halved
approx. 200 g of cherry tomatoes
1 bag of frozen spinach
salt
ground black pepper
3 teaspoons of dried rosemary
3 teaspoons Provencal herb mixture
1 ball of mozzarella
1. Put the pasta, carrots, Brussels sprouts, tomatoes in the baking dish. Pour pasta sauce and cream. Add the spices and mix gently.
2. Arrange the pieces of frozen spinach evenly on the surface and crumble pieces of mozzarella on the surface.
3. Bake at about 200 degrees for about 45 min.