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🍝 Pasta Bake with Zucchini and Carrots

580 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Onions, yellow 1 pc.
• Carrots 2 pcs.
• Zucchini 1 pc.
• Penne Rigate 500 g
• Oil 1 tbsp
• Pepper, black ground pinch
• Marjoram, dried pinch
• Milk 200 ml
• Eggs 2 pcs.
• Emmentaler grated 200 g

Instructions

1. 1. In a large pot, bring about 5 liters of water with salt to a boil. Halve the onions, peel them, and cut into small cubes. Wash the carrots thoroughly, peel them, and grate coarsely. Wash the zucchini, trim the ends, halve lengthwise, and slice.
2. 2. Preheat the oven to 180 °C (convection). Cook the penne in boiling salted water for about 9 minutes al dente. Then drain in a sieve and let drain well.
3. 3. Heat some oil in a pan and sauté the onions together with the carrots for about 4 minutes. Season with salt, pepper, and marjoram.
4. 4. Whisk milk and eggs well in a bowl and season with salt and pepper. In a baking dish, layer the penne, carrots, zucchini, and cheese alternately. Finally, pour the egg-milk mixture over it and sprinkle with the remaining cheese. Bake in the oven for about 20 minutes.
5. 5. Take the bake out of the oven and serve on plates. Enjoy your meal! Tip: You can also use leftover cooked pasta for this bake.

Nutrition per serving

• kcal: 580
• Protein: 30 g · Fett/Fat: 28 g · Carbs: 54 g