Macaroni casserole with ratatouille

Name: Macaroni casserole with ratatouille
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g long macaroni; 7-10 Tbsp salt, pepper; 1 Courgette; 1 small aubergine; 4 TABLESPOONS + some olive oil; 250 g Tomatoes; 50 g Pecorino cheese (piece; alternatively parmesan); 200 g Sour cream, 150 ml milk; 5 Eggs (Gr. M); 1 bunch/pot of basil; 125 g Mozzarella

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g long macaroni
7-10 Tbsp salt, pepper
1 Courgette
1 small aubergine
4 TABLESPOONS + some olive oil
250 g Tomatoes
50 g Pecorino cheese (piece; alternatively parmesan)
200 g Sour cream, 150 ml milk
5 Eggs (Gr. M)
1 bunch/pot of basil
125 g Mozzarella

Directions

1
Prepare the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Clean, wash and slice the zucchini and eggplant. Heat 4 tablespoons of oil bit by bit in a large frying pan.
2
First fry the aubergine slices in portions on each side. Remove and then briefly sauté the zucchini in hot frying fat. Season vegetables with salt and pepper. Drain the pasta.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash and slice the tomatoes. Grate pecorino finely. Mix pecorino, sour cream, milk and eggs. Season with salt and pepper.
4
Wash basil, shake dry, pluck leaves and cut finely. Stir into the egg cream until 1 tbsp.
5
Grease a round baking dish (approx. 21 cm Ø) with a little oil. Distribute the pasta in a circle, leaving space for the vegetables in the middle. Layer the vegetables. Pour egg milk over the casserole.
6
Shred the mozzarella, spread it on top. Bake in a hot oven for 35-40 minutes. Remove and sprinkle with the rest of the basil.