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Cream Cheese and Pasta Bake

with peppers

Cream Cheese and Pasta Bake
602
calories
Calories
1 hr 15 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
2 each red and green Bell pepper
Vegetable oil (as needed)
300 grams tubular pasta
Salt
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)
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Preparation steps

1

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.

2

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.

3

Peel onions and dice. Mix cream cheese in a bowl with eggs, breadcrumbs and onion and season with salt and pepper. Drain pasta.

4

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.