Pasta Bake with Fennel and Feta
A pasta bake featuring fresh fennel and feta, a delightful dish from the sprout vegetable category. Try this recipe and many others from Spoonsparrow!
Ingredients
- 800 g fennel
- 1 thin stalk leek
- 300 g rigatoni
- Salt
- olive oil (for greasing the pan)
- 1 untreated lemon (juice and zest)
- 150 g ricotta
- 150 ml milk
- 2 Eggs
- 2 stems thyme
- 1 stem oregano
- black pepper (freshly ground)
- 75 g sheep cheese
- 1 tbsp pine nuts
Instructions
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1.
Wash the fennel, remove tough stalks and core, and slice into thin rounds. Quarter the leek lengthwise, wash, and cut into about 6 cm strips. Cook the pasta in boiling salted water for about 8 minutes until al dente. After about 5 minutes add the fennel, and in the last minute add the leek. Drain the noodle mixture and let it drain.
-
2.
Preheat the oven to 200°C (392°F) with upper and lower heat. Grease a baking dish with oil.
-
3.
Whisk together lemon juice and zest with ricotta, milk, and eggs. Rinse thyme and oregano, shake dry, strip leaves, chop, and fold into the mixture. Season generously with salt and pepper. Place the vegetable pasta in the dish and pour the egg‑milk over it. Crumble feta on top and sprinkle pine nuts. Bake for about 30 minutes until golden.
- 4.
