- 2 each red and green Bell pepper
- Vegetable oil (as needed)
- 300 grams tubular pasta
- 2 Onions
- 400 grams Double cream cheese (60-75% fat)
- 2 Eggs (medium sized)
- 4 tablespoons Breadcrumbs
- freshly ground pepper
- Fat (for the baking dish)
- 1 tablespoon Butter
- 50 grams aged Gouda cheese
- Basil (for garnish)
Rinse bell peppers, cut into quarters, remove seeds and ribs and place skin-side up on a baking sheet lined with parchment paper. Brush each bell pepper piece with a little oil. Bake in a preheated oven at 225°C (approximately 425°F) for about 15 minutes until skin bubbles and is dark brown.
Remove bell peppers from the oven, cover with a dish towel soaked in cold water and let rest 5 minutes. Reduce oven temperature to 200°C (approximately 400°F) Peel bell peppers. Cook pasta in a pot with plenty of boiling salted water according to package directions until al dente.
Peel onions and dice. Mix cream cheese in a bowl with eggs, breadcrumbs and onion and season with salt and pepper. Drain pasta.
Arrange pasta in layers with bell peppers and cream cheese mixture in a greased casserole dish. Cover with butter flakes. Grate cheese and sprinkle over pasta. Bake in the preheated oven for about 30 minutes. Serve garnished with basil leaves.