By now you probably know I like to eat my food out of bowls, well I also like to prepare my dishes in one big oven dish or in one casserole, it just seems much cosier.
You can also prepare this pasta without putting it into the oven. Just make the pasta and the sauce and it’s ready to serve, but then you would be turning down melted mozzarella, just saying 😉
‘Farfalle Oven Dish’
- farfalle pasta (quantity depends on how much people you want to feed)
- 1 piece of mozzarella
- half a zucchini
- 2 handfuls of mushrooms
- cream cheese with herbs and garlic (I used boursin)
- a few splashes of milk
- pepper, salt and olive oil
Cook the farfalle in salted boiling water, follow the directions on the package.
Clean the broccoli and cook in boiling water for 5 minutes as well.
Slice the mozzarella and zucchini in small slices, slice the mushrooms as well.
In an oven dish, layer the zucchini until the bottom is covered, add a layer of mozzarella (half of it, you’ll need the other half later), put this in an oven on 200°C (390F) for 5 to 10 minutes.
In the meantime pour some olive oil into a hot skillet (make sure it’s big enough!) and fry the mushrooms and the broccoli. Add the cream cheese and some milk.This will be the sauce for the pasta, when the farfalle is done you can add it to the sauce.
When your zucchini and mozzarella has been in the oven for 5 to 10 minutes, get it out of the oven and top it with the pasta mixture. Cover with the rest of the mozzarella and place it back in the oven for about 15 minutes.