Pasta Vegetable Casserole

Ingredients

• butter (for greasing the pans)
• 400 g penne
• Salt
• 1 large zucchini
• 2 red bell peppers
• 1 onion
• 2 Eggs
• 200 g whipping cream
• 150 ml milk
• 75 grated parmesan
• 50 g crème fraîche
• Pepper (freshly ground)
• 1 Garlic clove
• 2 tbsp breadcrumbs
• 1 ball mozzarella

Instructions

1. 1.

   Preheat the oven to 200°C fan. Grease two baking dishes (25x15 cm).

2. 2.

   Cook the penne in boiling salted water for about 8 minutes. Slice the zucchini into thin rounds, halve the bell peppers, remove seeds and membranes, slice into strips, and cut the onion into half‑rings.

3. 3.

   Drain the pasta, let it dry slightly, then combine with the vegetables in the baking dishes.

4. 4.

   Whisk together eggs, whipping cream, milk, parmesan, and crème fraîche. Season with salt, pepper, and minced garlic. Pour this mixture over the pasta and vegetables.

5. 5.

   Sprinkle breadcrumbs on top. Drain the mozzarella, slice it, and arrange the slices over the casserole.

6. 6.

   Bake in the oven for 20–25 minutes until golden brown.