Zucchini Pasta Casserole

Ingredients

• 500 g fusilli
• Salz
• Oliven (for the dish)
• 2 small zucchini
• 2 Garlic cloves
• 2 handfuls arugula (ca. 100 g)
• 1 fresh lemon
• 2 Eggs
• 200 ml heavy cream
• 2 tbsp Tomato paste
• 1 tsp Sweet paprika powder
• Pfeffer
• Muskat
• 200 g mozzarella

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Drain, rinse with cold water and set aside.

2. 2.

   Preheat the oven to 200°C (Oven + fan). Brush a baking dish with oil.

3. 3.

   Wash, peel and grate the zucchini. Peel the garlic cloves and squeeze them into the grated zucchini. Wash and trim the arugula; cut into strips. Reserve some leaves for garnish. Mix the sliced arugula with the zucchini mixture. Rinse the lemon under hot water, zest it, then juice it. Whisk the eggs and heavy cream together. Season with paprika, salt, pepper and nutmeg. Dice the mozzarella and fold it in.

4. 4.

   Combine the pasta with the zucchini‑arugula mixture and the mozzarella‑cream sauce; pour into the prepared dish. Bake for about 35 minutes until golden brown.

5. 5.

   Serve hot, sprinkled with the remaining arugula leaves.