John Myers
Contents
show
Ingredients
- 150 g Pasta e.g. penne
- Salt
- Pepper White
- 0,5 Red peppers
- 250 g Fresh broccoli
- 1 can Corn kernels 212 ml
- 0,125 L Milk 1.5% fat
- 2 Eggs
- Sweet paprika
- 25 g Gouda middle-aged
- 1 Onion small
- 1 Garlic clove small
- 1 tsp Oil
- 2 can Tomatoes chopped 212ml
- Dried oregano
- 1 pinch Sugar
Instructions
- Cook the pasta in boiling salted water for about 10 minutes. Clean and wash the peppers and broccoli. Cut the bell pepper into pieces, divide the broccoli into florets. Steam both in a little boiling salted water for about 5 minutes. Drain and drain the corn, vegetables and pasta.
- Mix the pasta, vegetables and corn and pour into a greased baking dish. Whisk the milk and eggs together. Season well with salt, pepper and paprika and pour over the casserole. Grate cheese and sprinkle over it. Bake in a hot oven (fan oven: 175 ° C) for 35 minutes until golden brown.
- Peel the onion and garlic, dice finely and sauté in the hot oil. Add the tomatoes and oregano, bring to the boil and boil down thickly for about 20 minutes, stirring occasionally. Season the sauce with salt, paprika and sugar. Serve with the vegetable noodle casserole.
Nutrition
Serving: 100gCalories: 93kcalCarbohydrates: 4gProtein: 5.1gFat: 6.3g
