Summary

Ingredients

• 300 g pasta (e.. riatoni)
• 200 g broccoli
• 200 g spinach leaves
• 350 ml sweet cream
• 3 cloves garlic
• 200 g cheese (Gouda), rated
• 200 g cheese (Emmentaler), rated
• salt
• pepper
• nutmeg
• 2 egg (s)

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Instructions

1. Thaw broccoli and spinach (or use fresh ones). Meanwhile cook the noodles in boiling salted water until they are firm to the bite.
2. If necessary, cut the broccoli into small pieces and blanch for approx. 3 minutes. Quench immediately with cold water.
3. Mix the Gouda and Emmentaler together, pour approx. 1/3 of the amount into a bowl. Add the pasta, broccoli and spinach to the bowl, mix everything together and pour into a flat baking dish
4. Put the cream and eggs in a bowl and beat them with a fork. Press the garlic cloves and add to the cream. Season with salt, pepper and a little nutmeg, then pour over the pasta. Scatter cheese over the casserole.
5. Bake in a preheated oven at 220 ° C for about 25-30 minutes.
6. Serve immediately.