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🍝 Creamy Fennel and Feta Pasta Bake

485 kcal · 30 min · 4 servings

Ingredients

• 800 g fennel
• 1 thin stalk leek
• 300 g rigatoni
• salt
• olive oil (for the dish)
• 1 untreated lemon (juice and zest)
• 150 ricotta
• 150 ml milk
• 2 eggs
• 2 sprigs thyme
• 1 sprig oregano
• pepper (from the mill)
• 75 g sheep's cheese
• 1 tbsp pine nuts

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Remove the tough stalks and the hard base.
3. 3. Slice the fennel bulb into thin slices.
4. 4. Cut the leek lengthwise into quarters.
5. 5. Wash the leek as well.
6. 6. Cut the leek into strips about 6 centimeters long.
7. 7. Bring water to a boil and add salt.
8. 8. Cook the pasta in it for about 8 minutes until al dente.
9. 9. Add the fennel to the pasta water after 5 minutes.
10. 10. Add the leek in the last minute of cooking.
11. 11. Drain the pasta and vegetable mixture.
12. 12. Let everything drain well.
13. 13. Preheat the oven to 200 degrees Celsius with top and bottom heat.
14. 14. Brush a baking dish with oil.
15. 15. Whisk the lemon juice with the lemon zest.
16. 16. Add the ricotta, milk, and eggs.
17. 17. Whisk the mixture vigorously.
18. 18. Rinse the thyme and oregano under cold water.
19. 19. Shake the herbs dry.
20. 20. Strip the leaves from the stems.
21. 21. Chop the herbs finely.
22. 22. Stir the herbs into the egg-ricotta mixture.
23. 23. Season the mixture generously with salt and pepper.
24. 24. Place the drained pasta and vegetables into the baking dish.
25. 25. Pour the egg milk evenly over everything.
26. 26. Crumble the feta cheese over the top.
27. 27. Sprinkle pine nuts over the top.
28. 28. Bake the casserole in the oven for about 30 minutes.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 62 g