Pasta casserole with spinach and broccoli

Ingredients for 4 servings:

• 300g rigatoni
• 200 g broccoli
• 200 g leaf spinach
• 350 ml sweet cream
• 3 cloves garlic
• 200 g Gouda, grated
• 200 g Emmental cheese, grated
• salt and pepper
• nutmeg
• 2 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Thaw the broccoli and spinach (or use fresh). Meanwhile, cook the pasta in boiling salted water until al dente. Chop the broccoli, if desired, and blanch for about 3 minutes. Rinse immediately with cold water. Mix the Gouda and Emmental cheeses and place about 1/3 of the mixture in a bowl. Add the pasta, broccoli, and spinach to the bowl, mix everything together, and transfer to a shallow casserole dish. Place the cream and eggs in a bowl and beat with a fork. Crush the garlic cloves and add to the cream. Season with salt, pepper, and a little nutmeg, then pour over the pasta. Sprinkle the cheese over the casserole. Bake in a preheated oven at 220°C for about 25-30 minutes. Serve immediately.