Cream Cheese and Pasta Bake

with peppers
0
Average: 0 (0 votes)
(0 votes)
Cream Cheese and Pasta Bake
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
602
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories602 kcal(29 %)
Protein23 g(23 %)
Fat42.9 g(37 %)
Carbohydrates31 g(21 %)

Ingredients

for
4
Ingredients
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
Basil (for garnish)
How healthy are the main ingredients?
GoudasaltonioneggBasil

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.