Pasta Bake

Ingredients

• 400 g farfalle
• 500 g zucchini
• 4 tomatoes
• 250 g heavy cream
• 3 eggs
• Salt
• Pepper (freshly ground)
• 1 tsp thyme (dried)
• 1 tsp oregano (dried)
• 1 small can corn
• 125 g grated Gruyère cheese
• butter (for the baking tray)

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente, drain, rinse with cold water and set aside.

2. 2.

   Wash zucchini and slice thinly. Wash tomatoes and roughly chop.

3. 3.

   Whisk together cream and eggs, season with salt and pepper, then stir in herbs.

4. 4.

   Spread the cooked pasta on a buttered baking tray.

5. 5.

   Evenly distribute zucchini, corn, tomatoes, and cheese over the pasta, then pour the egg‑cream mixture on top.

6. 6.

   Bake in a preheated oven at 180°C (350°F) for about 20 minutes until golden brown.