The one, the only the German Mozzarella Bake

I first had this recipe or something close to it at least at my Aunt Martina’s house when I was living in Germany for about 6 months. This has become a staple dish in Grant’s and my diet. It is such a good recipe that you don’t even notice there isn’t meat in it.  The key ingredient though is the seasoning which is the german version of Italian seasoning. It can be purchased from here. It is really expensive from this website, but I haven’t been able to find it anywhere else that ships to the USA. We are lucky enough to have family in Germany or family traveling there and back. My cousin Simon and his wife Sarah were kind enough to bring us back 12 of those little beauties, and my mom brought us back 8! At total of 20 which made me oh so happy!!!!!!!! Yes, they are cheaper in Germany only costing 1.80 Euro.They did have to give up precious cargo space though. Grant and I tried it once using “American” Italian seasoning, and it just didn’t work. I think the American version had more oregano in it. Anyway, if I could copy cat this and be able to make it myself I totally would, but I am just not that talented. Anyway, here is how to make the recipe if you do decide to buy this seasoning.

The ingredients you need are pretty straight forward. For some reason, I didn’t show the noodles here, but you need noodles, I use one pound to fill one 9×13 casserole dish, heavy whipping cream or half and half, the seasoning, salt, pepper, tomatoes, and mozzarella cheese.

Cook and Drain the pasta.

Cut up a TON of tomatoes, really the tomatoes are what give it the amazing flavor.

Add the tomatoes to the noodles.

Add the whipping cream, I always add 2 or 3 splashes, and you can always add more later.

I add in some of the mozzarella cheese, a handful or two. I sometimes add in parmesan cheese or any other variety you have on hand to enhance the flavor. Then I add salt, pepper, and the seasoning. Salt does wonders and makes it so you don’t waste too much of the seasoning. Then mix it all up. I prefer it a little bit more runny because after you bake it there are always left overs. If you make it a little bit more runny, then it will heat up well as left overs.

Here it is ready to go into the oven, I always add some more mozzarella cheese on top so it makes nice crunchy topping.

Here you can see it done and baked. I do have to give this disclaimer, this dish can make you fat! Only because when eating this dish you are full and still keep eating because it tastes so good, so beware, and you can’t say I didn’t warn you;p