Pasta Gratin with Broccoli and Pesto Verde
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Cook the tortiglioni in plenty of salted water according to the instructions on the packet. Add the frozen broccoli five minutes before the end.
- In the meantime, cut the tomatoes in half or, depending on the size, quarter them. Dice the boiled ham.
- Heat the milk with the crème fraîche in a small saucepan - not too hot, otherwise it will curdle.
- Stir in the pesto and season again with salt and pepper. Don`t be afraid of over-seasoning, casseroles swallow a lot.
- Dice the mozzarella.
- 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.
- Vegetarians simply leave out the ham and use more vegetables.
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