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🍝 Colorful Pasta and Vegetable Casserole

609 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat penne
• salt
• 200 g green beans
• 1 zucchini
• 1 red bell pepper
• 150 g cherry tomatoes
• 200 g broccoli florets
• 20 g basil (1 bunch)
• 75 g parmesan
• 2 garlic cloves
• 600 ml milk (3.5% fat)
• 2 eggs
• pepper
• 1 tsp olive oil

Instructions

1. 1. Boil water in a pot and add salt.
2. 2. Cook the pasta in it according to package instructions, but only until al dente.
3. 3. Drain the pasta and let it drain well.
4. 4. Wash the beans and remove the ends.
5. 5. Cut the beans into halves or thirds.
6. 6. Boil the beans for 2 minutes in boiling salted water.
7. 7. Drain the beans and rinse them with cold water to stop the cooking process.
8. 8. Drain the beans well.
9. 9. Wash the zucchini and slice it.
10. 10. Wash the bell pepper and cut it into pieces.
11. 11. Wash the tomatoes and halve them.
12. 12. Wash the broccoli and let it drain.
13. 13. Wash the basil and shake it dry.
14. 14. Finely chop the basil.
15. 15. Grate the cheese.
16. 16. Peel the garlic.
17. 17. Press the garlic into a bowl.
18. 18. Add the chopped basil to the bowl.
19. 19. Add the milk.
20. 20. Add the eggs.
21. 21. Add half of the grated cheese.
22. 22. Whisk everything well together.
23. 23. Season the mixture with salt and pepper.
24. 24. Brush a large baking dish with oil.
25. 25. Mix the pasta with the prepared vegetables.
26. 26. Fill the pasta and vegetable mixture into the baking dish.
27. 27. Pour the egg mixture over the pasta.
28. 28. Sprinkle the casserole with the remaining cheese.
29. 29. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
30. 30. Bake the casserole for approx. 25 minutes until golden brown.

Nutrition per serving

• kcal: 609
• Protein: 33 g · Fett/Fat: 18 g · Carbs: 77 g