🍝 Vegetable Pasta Bake

Name: Vegetable Pasta Bake
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g Penne; 1 Zucchini; 2 Tomatoes; 2 Garlic cloves; 300 g Ricotta; 300 g Whipping cream; 300 ml Milk; 4 Eggs; Salt; Pepper (from the mill); Fat (for the dish); 125 g grated Gruyère cheese; Basil

992 kcal · 30 min · 4 servings

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Ingredients

350 g Penne
1 Zucchini
2 Tomatoes
2 Garlic cloves
300 g Ricotta
300 g Whipping cream
300 ml Milk
4 Eggs
Salt
Pepper (from the mill)
Fat (for the dish)
125 g grated Gruyère cheese
Basil

Instructions

1. Cook the pasta in salted water until al dente (firm to the bite), rinse briefly with cold water, and drain. Wash the zucchini and tomatoes, remove any tough parts, and slice them into 0.5 cm thick rounds.
2. Whisk the ricotta with cream, milk, and eggs until smooth. Season with salt and pepper and press the garlic into the mixture.
3. Mix the pasta with the tomato and zucchini slices and transfer to a greased baking dish. Pour the egg cream mixture over the top and sprinkle with cheese. Bake in the preheated oven at 200 degrees for about 45 minutes.
4. Serve the bake garnished with fresh basil leaves.

Nutrition per serving

kcal: 992
Protein: 39 g · Fett/Fat: 60 g · Carbs: 75 g