Pasta Gratin with Zucchini and Tomatoes
Pasta gratin with zucchini and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
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
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1.
Preheat the oven to 200°C (390°F).
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2.
Cook the pasta in boiling salted water until al dente, then rinse with cold water and drain. Wash, peel, and slice the zucchini and tomatoes into 0.5 cm thick rounds.
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3.
Whisk together ricotta, heavy cream, milk, and eggs; season with salt and pepper, and press in the garlic cloves.
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4.
Combine the pasta with the tomato and zucchini slices and transfer to a greased baking dish. Pour the egg mixture over the top and sprinkle with grated Gruyère cheese.
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5.
Bake in the preheated oven for about 45 minutes until golden brown and bubbling.
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6.
Serve garnished with fresh basil leaves.
