Pasta casserole with cottage cheese and zucchini

Ingredients for 4 servings:

• 250 small noodles (horn pasta)
• 200 g cottage cheese
• 200 g herb curd
• 1 zucchini
• 1 onion(s)
• 1 bunch of chives
• 1 tbsp butter
• 6 tbsp cream (alternatively Cremefine for cooking)
• 200 g cheese, grated
• Spice(s) to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a casserole for every day

Cook the pasta until al dente. In the meantime, finely chop the chives, onion, and zucchini (dice the zucchini). Sauté the onion in a little butter until translucent, add the zucchini, and sauté. Combine the cottage cheese, herb curd, and cream in a bowl and mix well with the zucchini and onions. Season to taste (I use Knorr Kräuterlinge for sprinkling, pepper, and paprika). Fold in the pasta and cheese and bake in a greased casserole dish for 15-20 minutes at around 200°C – done. Alternatively, you can also add a few slices of sliced ​​cooked ham. Since I’m using this as a diet recipe, I use light cheese (16%), only tossing in half and using the other half for the crust. If you like, you can of course use more cheese. Instead of cream, I use Rama Cremefine for cooking.