Mountain Cheese Pasta Bake

Ingredients

• 350 g whole wheat fusilli
• Salt
• 4 zucchini (250 g each)
• 3 tomatoes
• 100 g mountain cheese
• 300 g ricotta
• 150 g heavy cream
• 450 ml Milk (3.5% fat)
• 4 eggs
• 2 Garlic cloves
• Pepper
• 0.5 bunch basil (10 g)
• 1 tsp butter

Instructions

1. 1.

   Cook whole wheat fusilli according to package instructions in plenty of boiling salted water until al dente, then drain and set aside.

2. 2.

   Meanwhile, peel and wash zucchini and tomatoes. Cut off the stem ends of the tomatoes at a slight angle. Slice zucchini and tomatoes into ½ cm thick rounds.

3. 3.

   Grate the mountain cheese finely. Whisk ricotta, heavy cream, milk, mountain cheese, and eggs together. Press in peeled garlic cloves. Season with salt and pepper.

4. 4.

   Wash basil leaves and shake dry. Remove stems, finely chop, and set aside for garnish.

5. 5.

   Grease a baking dish with butter, combine pasta with tomato and zucchini slices, and fill the dish. Pour sauce over it and bake in a preheated oven at 200 °C (fan 180 °C; gas: level 2–3) for 45 minutes until golden brown. Sprinkle basil on top before serving.