Friday, April 15, 2011
20110415 Pasta Casserole with Mozzarella
(SOURCE: Koken & Genieten Magazine - Pastaschotel met mozzarella)
We were not crazy about this dish as it was quite bland. It was not bad at all, but we just like strong flavored dishes better. I think I like to serve mozzarella with slices of tomatoes and fresh basil leaves than to use it for pasta dishes. In my opinion, parmesan or cheddar simply goes better with pasta or casserole dishes.
250g tagliatelle, cooked and drained
salt and pepper
500g broccoli, cut into small florets, cooked and drained
200g cherry tomatoes, halved
150g thick slice of ham, cut into blocks
50g dried tomatoes
1 tsp dried oregano
200g mozzarella, sliced
1. Heat oven to 175 degree C. In a small bowl, beat the milk and eggs together. Add the dried tomatoes and oregano to the bowl, and season with salt and pepper.
2. Toss the pasta, broccoli, tomatoes, and ham in a lightly greased casserole dish. Pour the egg mixture all over. Cover the dish with foil, and bake it in the oven for about 30 minutes.
3. Top the casserole with sliced mozzarella, and bake it in the oven uncovered for about 25 to 35 minutes, until piping hot.