Courgette and cranberry casserole
DIFFICULTY
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 200 g twisted, short noodles (e.g. Fusilli)
- 7-10 Tbsp Salt
- 4 Courgette
- 2 big tomatoes
- 7-10 Tbsp ½ Bunch of thyme
- 100 g Sheep's cheese
- 80 g dried cranberries
- 100 g Cream cheese
- 100 ml Milk
- 2 Eggs (M)
- 7-10 Tbsp Pepper
- 50 g grated parmesan
- 7-10 Tbsp Grease
Directions
- 1
Cook the pasta according to instructions in plenty of salted water al dente. Drain and let drain well.
- 2
Zucchini rinse, clean and cut lengthwise into slices or roughly dice. Rinse and halve the tomatoes. Hollow out the tomatoes. Strip thyme leaves from the stalks. Crumble the feta cheese and mix with thyme and cranberries.
- 3
Stuff the tomatoes with it.
- 4
Grease a casserole dish. Add the zucchini, pasta and tomatoes. Mix cream cheese with milk, eggs, salt and pepper. Pour over the ingredients in the casserole dish. Sprinkle with parmesan. Bake in the preheated oven at 200 degrees (gas: level 3-4, fan oven: 180 degrees) for about 30-40 minutes.
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