Zucchini noodle casserole

Ingredients for 4 servings:

• 350 g pasta
• Salt
• 1 zucchini
• 4 tomatoes (vine tomatoes)
• 2 cloves garlic
• 250 g ricotta
• 300 ml cream
• 300 ml milk
• 4 eggs
• pepper
• 125 g cheese (Gruyère)
• some basil for garnishing
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of boiling salted water according to the package instructions until al dente. Then drain in a sieve, rinse with cold water, and drain well. Rinse and trim the zucchini and vine tomatoes, then cut into slices about 1/2 cm thick. Peel and finely chop the garlic cloves. Mix the ricotta with the cream, milk, and eggs until smooth. Season with salt and pepper and stir in the garlic. Preheat the oven to 200°C (top/bottom heat: 180°C). Mix the pasta with the tomato and zucchini slices, season with salt and pepper, and transfer to a greased baking dish. Pour the egg mixture over the top and sprinkle with the cheese. Bake in the hot oven for about 45 minutes. Serve garnished with basil.