Pasta Zucchini Casserole

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

Instructions

1. 1.

   Cook pasta in boiling salted water until al dente, then rinse and drain.

2. 2.

   Wash, peel, and slice zucchini and tomatoes into 0.5 cm thick rounds.

3. 3.

   Whisk ricotta with cream, milk, and eggs; season with salt, pepper, and pressed garlic.

4. 4.

   Combine pasta, tomato and zucchini slices, place in a greased baking dish. Pour the egg‑cream mixture over it and sprinkle with cheese. Bake in a preheated oven at 200 °C for about 45 minutes.

5. 5.

   Serve garnished with basil leaves.