Cheese and Herb Pasta Bake

Ingredients

• 1 stalk of sage
• 1 stalk of basil
• 1 stalk of thyme
• 2 stalks of parsley
• 500 g short macaroni
• Salt
• 300 g cheddar
• 300 ml heavy cream (at least 30% fat)
• 5 eggs
• pepper (ground)
• nutmeg
• 40 g Butter
• 4 Tbsp breadcrumbs

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash the herbs, shake off excess water, pluck the leaves and finely chop them. Parboil the pasta in salted boiling water for 8 minutes, drain and rinse under cold water.

2. 2.

   Cut the cheese into small cubes. Whisk the cream with the eggs and season with salt, pepper, and nutmeg. Butter four oven‑proof ramekins (10 cm diameter), fill with the mixture of pasta, cheese, and herbs, then pour over the egg‑cream mixture so that the pasta is covered about three‑quarters.

3. 3.

   Mix the melted butter with the breadcrumbs and spoon over the pasta. Bake in the preheated oven for 20–25 minutes until golden brown. Remove and serve immediately.