Summary

Ingredients

• 300 g pasta, pre-cooked (I use Spirali)
• 2 large onions, finely chopped
• 4 cloves garlic, chopped or thinly sliced
• 400 ml sweet cream
• 200 ml milk
• 2 teaspoons stock, grained
• Pepper from the grinder
• 3 teaspoons oil, (1 for the pan and 1 for the onions)
• 700 g veetables, frozen (I use mixed veetables / imperial veetables)
• possibly egg (er), (one)
• 1 teaspoon herbs Provence
• 3 tablespoon cheese, grated or 1 scoop mozzarella

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Instructions

1. First put the vegetables in the dish (grease beforehand with 1 teaspoon of oil) in which the casserole is to be baked and place under the grill for 15 minutes - it doesn`t have to be, but it tastes better.
2. In the meantime, chop the onion and garlic and pre-cook with 2 teaspoons of oil and the herbs in a bowl in the microwave for 3 minutes at full power.
3. Meanwhile, cream, milk, granulated broth and pepper - and if you want to make the casserole, stir the egg with the whisk. Stir again before pouring over, otherwise the spices will settle at the bottom. The cream has to be quite spicy because the vegetables are not seasoned and absorb a lot of salt. (I always think, man, that`s too salty and when it comes out of the oven, it`s rather mild)
4. Mix the pasta with the vegetables and the onions / garlic, sprinkle the cream mixture over with cheese or top with mozzarella and put in the oven.
5. Combination microwave: 200 ° C, 700 watt, 20 min
6. Oven: 220 ° C, 30 min
7. Annotation:
8. I use the recipe as a basic recipe - if there are pasta left, I see what do I have there? And that is muddled up.