Ingredients for 4 people:
250 g croissant noodles
salt
4 bottled tomatoes
2 zucchini
1 each red and yellow bell pepper
1 onion
2 tablespoons oil
1 tsp each thyme, rosemary and oregano (fresh or ½ tsp each dried)
pepper from the mill
3 eggs (M)
125 g double cream
80 g mountain cheese
2 tablespoons breadcrumbs
fat for the baking pan
Preparation:
1. Cook pasta in plenty of salted water according to instructions al dente. Scorch tomatoes with boiling water for 1 minute, rinse with cold water and skin. Dice tomatoes, removing seeds. Rinse zucchini, clean and cut into slices. Quarter peppers, clean, rinse and cut into strips.
2. Peel and dice onion. Heat oil in a frying pan. Sauté zucchini and peppers briefly in it, add the herbs. Season with salt and pepper.
3. Drain pasta, rinse with cold water and drain well. Beat eggs with double cream. Season with salt and pepper.
4. Grease a baking dish. Layer pasta, tomatoes and vegetables. Pour the egg cream on top. Grate mountain cheese and mix with bread crumbs. Sprinkle over the casserole. Bake in preheated oven at 180-200 degrees (gas: Level 2-3, convection oven: 160-180 degrees) bake for about 30 minutes.
Preparation time approx. 1 hour
Per serving approx.:
Calories: 543
joules: 2277
Protein: 21,6 g
Fat: 28,2 g
Carbohydrates: 50 g
(FoodCentrale by ddp images)
