Macaroni casserole with mozzarella and anchovy

Step 1/3

• 133⅓ g macaroni
• ⅓ lemon
• 23⅓ g Parmesan cheese
• 5 g basil
• 1 anchovies
• ⅓ clove garlic
• 26⅔ g mascarpone cheese
• salt

• pot
• fine grater
• cutting board
• knife

Cook macaroni in a pot with salted boiling water until al dente. Meanwhile, zest lemon and grate Parmesan cheese. Roughly chop basil. Finely chop anchovies and garlic and mix with lemon zest, mascarpone cheese, half the grated Parmesan cheese, and half the chopped basil. Add the pasta and the cheese mixture to the baking dish and mix to combine.

Step 2/3

• ⅓ onion
• 125 g buffalo mozzarella cheese
• 166⅔ g tomatoes
• 3⅓ g oregano

• baking dish
• oven

Preheat oven to 200°C/395°F (convection 180°C/360°F). Peel the onion and thinly slice. Slice the mozzarella. Wash tomatoes and chop large ones or halve small ones. Pluck oregano leaves from the stems.

Step 3/3

• salt
• pepper
• olive oil

Stir one third of the mozzarella and the remaining grate Parmesan cheese with the noodles in the baking dish. Season with salt and pepper. Add remaining mozzarella, tomatoes, onions, remaining basil and oregano leaves to the top. Season with salt and pepper again and drizzle with olive oil. Bake casserole on the lower rack of the preheated oven at 200°C/395°F for approx. 35 - 40 min. Enjoy!

Enjoy your meal!