Broccoli Pasta Casserole

Ingredients

• 500 g penne
• Salz
• 1 Brokkoli (ca. 500 g)
• 1 Knoblauchzehe
• 4 Sardellenfilets
• 4 Eier
• 200 ml Schlagsahne
• 100 g crème fraîche
• 100 g geriebener Käse (z. B. Emmentaler, Gouda)
• Pfeffer
• Muskat

Instructions

1. 1.

   Cook the Penne in salted water until very al dente, drain and set aside. Wash the broccoli, separate the florets, peel and dice the stem. Blanch together in salted water for 2-3 minutes, then shock in ice water and drain well.

2. 2.

   Peel and finely chop the garlic. Pat dry the sardines and finely chop them as well. Whisk the eggs with cream, crème fraîche, garlic, sardines and half of the cheese. Season with salt, pepper and nutmeg.

3. 3.

   Preheat the oven to 180 °C (356 °F) on both top and bottom heat.

4. 4.

   Combine the noodles with broccoli in a baking dish. Pour the egg‑cream mixture over it, sprinkle the remaining cheese on top, and bake for about 30 minutes until golden brown.