Noodle cake with peas

Name: Noodle cake with peas
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Rigatoni pasta; 7-10 Tbsp Salt; 50 g Capers; 125 g frozen peas; 1/2 bunch Parsley; 1/2 bunch Basil; 50 g Parmesan cheese; 125 g Ricotta cheese; 3 Eggs (size M); 7-10 Tbsp Pepper; 200 g Mozzarella cheese; 75 g Gouda cheese; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Rigatoni pasta
7-10 Tbsp Salt
50 g Capers
125 g frozen peas
1/2 bunch Parsley
1/2 bunch Basil
50 g Parmesan cheese
125 g Ricotta cheese
3 Eggs (size M)
7-10 Tbsp Pepper
200 g Mozzarella cheese
75 g Gouda cheese
7-10 Tbsp Aluminium foil

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Drain capers. Cook peas in boiling salted water for about 1 minute, drain. Wash herbs, shake dry, pluck leaves from stalks and chop coarsely.
2
Finely grate the parmesan. Mix about half of the herbs, capers, peas, ricotta, eggs and parmesan, season with salt and pepper.
3
Place 2 approx. 30 cm pieces of foil crosswise on top of each other. Place a greased springform pan (24 cm Ø) on top, wrap foil firmly around it. Drain the pasta and mix with the egg and cheese mixture.
4
Pour the mixture into the springform pan, press firmly. Roughly grind the mozzarella. Grate the gouda finely. Sprinkle cheese over the noodles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes.
5
Remove from the oven, carefully remove from the mould and arrange. Sprinkle with the remaining herbs.