500 g broccoli 400 g tomatoes 2 garlic cloves 2 sprigs of oregano 1 package (125 g) of Zottarella Ball Classic 300 g tortiglioni Salt 4 thick sausages 1 tbsp. olive oil 100 ml vegetable broth 150 ml cream Pepper
It's so easy with the Zottarella Ball
Pre-heat oven to 200 °C with top and bottom heating.
Wash the broccoli and separate into little florets. Cut the tomatoes, blanch with boiling water and pull off the skins. Remove the stems. Cut the tomatoes in half, remove the seeds and dice. Peel and chop the garlic. Wash the oregano, shake dry and chop the leaves. Drain the Zottarella Ball and cut into thin slices.
Cook the tortiglioni according to package instructions in plenty of boiling salted water until al dente. After about 3-4 min. add the broccoli florets and cook together. Drain the pasta and broccoli.
Push the sausage out of the skin and shape into little balls. Fry in a pan in hot oil briefly and remove. Roast the garlic in the drippings, deglaze with vegetable broth and cream. Add the oregano and diced tomatoes and season with salt and pepper.
Layer all the ingredients in a casserole dish, pour the sauce over everything and top with Zottarella slices. Bake in the oven for about 20-25 min.