Swabian pastry gratin

Name: Swabian pastry gratin
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Carrots; 3 Tomatoes; 1 Onion; 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 250 g Whipped cream; 1 TABLESPOON Vegetable broth; 7-10 Tbsp salt, pepper; 125 g Mozzarella; 2 packs (300 g each; refrigerated shelf) fresh pasta cases

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

Out of the soup and into the casserole dish. Baked with finely chopped vegetables and cheese, no one will complain about this Maultaschen family casserole!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Carrots
3 Tomatoes
1 Onion
2 TABLESPOONS Butter
2 TABLESPOONS Flour
250 g Whipped cream
1 TABLESPOON Vegetable broth
7-10 Tbsp salt, pepper
125 g Mozzarella
2 packs (300 g each; refrigerated shelf) fresh pasta cases

Directions

1
Peel, wash and chop the carrots. Wash, quarter, seed and finely dice the tomatoes. Peel and chop the onion.
2
Heat butter. Sauté onion in it. Sauté the flour lightly.
3
1⁄2 l Stir in water, cream and stock, bring to the boil. Add carrots and simmer sauce for about 5 minutes. Add tomatoes. Season to taste with salt and pepper.
4
Cut the mozzarella into slices. Layer Maultaschen and vegetable sauce in the mould. Cover with mozzarella and bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 40 minutes.