- Macaroni (springs / spiral) - 200 Grams
- Red bell pepper - 2 pieces
- Tomatoes in their own juice - 200 Grams
- Onion - 1 Piece
- Garlic - 3 Teeth
- Olive oil - 2 items. spoons
- Provencal herbs - 1 Art. a spoon
- Red chili pepper - - To taste
- Salt and black pepper - - To taste
- Parmesan - 100 Grams
- Mozzarella - 50 Grams
Pasta is cooked to the state of al dente - that is, when the pasta is almost ready, but not yet boiled. Peeled and coarsely chopped Bulgarian pepper baked for 10-15 minutes at 200 degrees. Grind the baked peppers in a blender until smooth. Onions and garlic are fried in olive oil until soft, then pour peppermint and stew for 5 minutes on medium heat, stirring. Add the boiled pasta and spices. Stir and remove from heat. Add half of cheese, mix. Spread the pasta mixture in a refractory dish, lightly oiled. We sprinkle the remaining cheese on top and spread the balls of mozzarella. Bake for about 5 minutes at 180 degrees - until the appearance of a beautiful, soft cheese crust. We serve immediately. Buon appetito, amici! :)
Servings: 2