Fast pasta casserole

Name: Fast pasta casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Pasta (e.g. Spirelli); 7-10 Tbsp Salt; 400 g Broccoli; 1 big red pepper; 1 can(s) (425 ml) Vegetable corn; 150 g Cabanossi; 150 g Fresh cream; 1/4 l MiIlch; 4 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g grated medieval Gouda cheese; 7-10 Tbsp Frisée salad; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Pasta (e.g. Spirelli)
7-10 Tbsp Salt
400 g Broccoli
1 big red pepper
1 can(s) (425 ml) Vegetable corn
150 g Cabanossi
150 g Fresh cream
1/4 l MiIlch
4 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g grated medieval Gouda cheese
7-10 Tbsp Frisée salad
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Clean and wash the broccoli and divide into very small florets. Add to the pasta 3 minutes before the end of cooking time. Drain the pasta and broccoli and let them drain.
2
Clean, wash and cut the peppers into small pieces. Drain the corn. Cut cabanossi into slices. Mix crème fraiche, milk and eggs. Season with salt, pepper and a little nutmeg.
3
Put the noodles, vegetables and cabanossi slices in a greased casserole dish. Pour egg milk over it. Leave to stand in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
4
Sprinkle the cheese over the casserole 10 minutes before the end of the cooking time. Arrange the casserole on plates and garnish with frisée salad if desired.