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Überbackene Maccheroncini mit Auberginen und Cherry-Tomaten
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Ingredients
- 60 g Pecorino in Stücken
- 250 - 300 g Mozzarella abgetropft, in Stücken
- 40 g natives Olivenöl und etwas mehr zum Braten
- 2 Knoblauchzehen
- 300 g Cherry-Tomaten halbiert
- 1 ¼ TL Salz und etwas mehr zum Kochen der Nudeln
- 1 Prise Pfeffer aus der Mühle
- 500 g Auberginen in Würfeln (2 cm)
- 350 g kurze Makkaroni (Maccheroncini)
- Wasser zum Kochen der Nudeln
- 1 Stängel Basilikum abgezupft
- 50 g Butter
- Nutrition
- per 1 Portion
- Calories
- 1025 kcal / 4289 kJ
- Protein
- 30 g
- Fat
- 72 g
- Carbohydrates
- 70 g
- Fibre
- 7.1 g
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