Pasta-vegetable casserole

Name: Pasta-vegetable casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 175 g ribbon noodles; 7-10 Tbsp Salt; 500 g Broccoli; 50 g dried tomatoes; 200 g cherry tomatoes; 1 (150 g) thick slice of cooked ham; 4 Eggs (size M); 250 ml low-fat milk (1,5 % fat); 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp grated nutmeg; 100 g light mozzarella cheese (only 8,5 % fat absolute); 7-10 Tbsp Basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

175 g ribbon noodles
7-10 Tbsp Salt
500 g Broccoli
50 g dried tomatoes
200 g cherry tomatoes
1 (150 g) thick slice of cooked ham
4 Eggs (size M)
250 ml low-fat milk (1,5 % fat)
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp grated nutmeg
100 g light mozzarella cheese (only 8,5 % fat absolute)
7-10 Tbsp Basil

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Then pour into a sieve, quench and drain well. Clean and wash the broccoli, cut off the florets and place in boiling salted water.
2
Cook for about 5 minutes, then pour into a sieve and drain. Finely chop the dried tomatoes. Wash, clean and halve the cherry tomatoes. Cut ham into cubes. Whisk eggs and milk.
3
Stir in dried tomatoes. Season vigorously with salt, pepper, paprika and nutmeg. Mix pasta, tomatoes, broccoli and ham. Pour into an ovenproof dish, pour egg milk over it and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 60 minutes.
4
Cut the mozzarella into slices. Bake covered for 30 minutes, remove foil, cook for the remaining 30 minutes open and spread the cheese on the casserole 15 minutes before the end of the baking time. Sprinkle with paprika and garnish with basil.