Pasta and Vegetable Casserole

Ingredients

• 400 g Whole wheat penne
• Salt
• 200 g Green beans
• 1 Zucchini
• 1 red bell pepper
• 150 g cherry tomatoes
• 200 g Broccoli florets
• 20 g basil (1 bunch)
• 75 g Parmesan
• 2 Garlic cloves
• 600 ml Milk (3.5% fat)
• 2 Eggs
• Pepper
• 1 tsp Olive oil

Instructions

1. 1.

   Cook the pasta according to package directions in a pot of boiling salted water until very firm, drain and set aside.

2. 2.

   Meanwhile, wash, trim, and halve or quarter the green beans. Blanch in boiling salted water for 2 minutes, drain, shock, and drain well. Wash, trim, and slice the zucchini. Wash, trim, and dice the bell pepper. Wash and halve the tomatoes. Wash and drain the broccoli.

3. 3.

   Wash, dry, and finely chop the basil. Grate the cheese. Peel and press the garlic into a bowl. Whisk with basil, milk, eggs, and half of the cheese, and season with salt and pepper. Grease a large baking dish if necessary with oil.

4. 4.

   Mix the pasta with the vegetables and fill into the baking dish. Pour over the egg mixture, sprinkle with the remaining cheese. Bake the pasta and vegetable casserole in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for approx. 25 minutes until golden brown.