Stuffed, scalloped pasta
easy
50 mins
50 mins
Ingredients
- 12 Mussel noodles (approx. 110 g)
- 7-10 Tbsp Salt
- 175 g Broccoli
- 1/4 l Vegetable broth (instant)
- 200 g Mushrooms
- 1 Shallot or small onion
- 15 g Butter or margarine
- 100 g Whipped cream
- 7-10 Tbsp grated rind of 1 untreated lemon
- 4-5 Tbsp sauce thickener
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Lemon juice
- 150 g Deep-sea crab meat
- 75 g grated medieval Gouda cheese
- 7-10 Tbsp Lemon
Directions
- 1
Cook the pasta in boiling salted water for about 10 minutes, drain and allow to drain. Clean and wash the broccoli and divide into fine florets. Bring the broth to the boil, cover the florets and cook for 2-3 minutes. Remove with a skimmer. Keep stock.
- 2
Clean the mushrooms and cut them into fine slices. Peel and finely dice the shallot. Heat the fat in a saucepan. Braise mushrooms and shallot in it and deglaze with stock and cream. Add grated lemon peel, bring to the boil and simmer for 1-2 minutes. Add sauce thickener while stirring and bring to the boil again briefly. Season to taste with salt, pepper and lemon juice, fold in broccoli and prawns. Put 3 noodles into an ovenproof dish. Fill the ragout into the pasta and sprinkle with cheese.
- 3
Add sauce thickener while stirring and bring to the boil again briefly. Season to taste with salt, pepper and lemon juice, fold in broccoli and prawns. Put 3 noodles into an ovenproof dish. Fill the ragout into the pasta and sprinkle with cheese. Bake in the preheated oven (electric: 225°C/ gas: level 4) for 15-20 minutes. Serve garnished with a slice of lemon
Nutrition Facts
360 kcal
27 g
18 g
18 g
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