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Pasta casserole with vegetables and feta cheese

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Ingredients for 4 servings:

  • 250 g tagliatelle, wholemeal
  • e.g. salt and pepper
  • Cayenne pepper
  • 200 g sheep’s cheese
  • 1 zucchini, young
  • 1 bell pepper(s), red
  • 1 bunch of spring onions
  • 100 g mushrooms, fresh
  • 4 eggs
  • 200 g cream
  • 75 g Parmesan, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook the pasta in plenty of salted water until al dente and drain. Trim and dice the feta cheese, zucchini, and bell peppers; quarter the mushrooms and finely slice the spring onions. Mix the pasta with the above ingredients and season to taste. Separate the eggs; whisk the egg yolks with the cheese and cream and stir into the pasta mixture. Beat the egg whites until stiff and fold in carefully. Then transfer everything to an ovenproof casserole dish and bake in the oven on the middle rack at 200°C for about 45 minutes, until the pasta is browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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