Food

Pasta and Vegetable Gratin as a Delicious Pasta Casserole

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A wonderfully delicious gratin, particularly creamy thanks to the quark and cream and also beautiful to look at thanks to the colorful vegetables. The feta and the herbs give the gratin a tasty, Mediterranean touch.

A recipe that combines meatless pleasure and a wonderful Mediterranean aroma. The main ingredients include pasta, aubergines, peppers, eggs, quark, cream, and feta. The quark and cream make the gratin particularly creamy, and the sheep’s cheese combined with the breadcrumbs gives it a special twist.

Ingredients for 4 persons

– 2 eggplants
– 3 peppers
– 250g pasta (penne or eliche)
– 150g low-fat quark
– 2 eggs
– 100g feta cheese
– 2 tablespoons herbs de Provence
– 150g sour cream
– Salt pepper
– olive oil
– breadcrumbs

Preparation

  1. Preheat the grill and cook the pasta. Cut the aubergines into slices and sprinkle with salt, cut the peppers into pieces and also salt.
  2. Place the vegetables on a baking sheet and drizzle with oil. Grill the vegetables in the oven grill until they are cooked and brown.
  3. Meanwhile, puree the quark, eggs, sour & sweet cream, herbs de Provence, salt, pepper, and a tablespoon of olive oil with a hand blender.
  4. Layer everything in a gratin dish in the following order: half the pasta, half the quark, and half the vegetables and repeat the whole thing.
  5. Crumble the feta and sprinkle over the gratin. Finally, drizzle with oil and sprinkle with breadcrumbs.
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