Pasta Gratin with Broccoli and Pesto Verde

Summary

Ingredients

• 350 g pasta, short, e.., Tortilioni
• 300 g broccoli, frozen
• 300 g cherry tomato (s)
• 150 g cooked ham
• 200 g crème fraîche
• 200 ml milk
• 1 glass pesto verde or pesto rosso, approx. 90 g
• salt and pepper
• 1 scoop mozzarella à 25 g

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Instructions

1. Cook the tortiglioni in plenty of salted water according to the instructions on the packet. Add the frozen broccoli five minutes before the end.
2. In the meantime, cut the tomatoes in half or, depending on the size, quarter them. Dice the boiled ham.
3. Heat the milk with the crème fraîche in a small saucepan - not too hot, otherwise it will curdle.
4. Stir in the pesto and season again with salt and pepper. Don`t be afraid of over-seasoning, casseroles swallow a lot.
5. Dice the mozzarella.
6. Drain the pasta with broccoli and return to the large saucepan. Stir in the tomatoes, ham and the sauce and place in a baking dish. Spread the mozzarella on top and bake at 180 ° C for about 35 minutes.
7. Vegetarians simply leave out the ham and use more vegetables.