Pasta Bake with Zucchini and Tomatoes

Ingredients

• 350 g Penne
• 1 Zucchini
• 2 Tomatoes
• 2 Garlic cloves
• 300 g ricotta
• 300 g heavy cream
• 300 ml milk
• 4 eggs
• Salt
• Pepper (freshly ground)
• fat (for greasing the dish)
• 125 g grated Gruyère cheese
• basil (for garnish)

Instructions

1. 1.

   Cook pasta in boiling salted water until al dente, rinse under cold water and drain. Wash, peel, and slice zucchini and tomatoes into 0.5 cm thick rounds.

2. 2.

   Whisk ricotta with cream, milk, and eggs. Season with salt, pepper, and press in minced garlic.

3. 3.

   Combine pasta with tomato and zucchini slices, transfer to a greased baking dish. Pour the egg mixture over the top and sprinkle with grated cheese.

4. 4.

   Bake in a preheated oven at 200°C for about 35 minutes until golden brown.

5. 5.

   Serve garnished with fresh basil leaves.