Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g penne riate
- 2 carrot (s)
- 1 leek
- 2 bell pepper (s)
- 125 g Goronzola
- 1 cup cream or milk
- nutmeg
- salt and pepper
- 100 g parmesan, rated
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of salted water. Clean and chop the vegetables. Sauté in a pan with a little olive oil until it is pleasantly firm to the bite. Season with pepper and salt. Dice the cheese and melt it with the cream (milk) in a saucepan and bring to a boil. Season with pepper and nutmeg.
- Then first layer the pasta and then the vegetables in a baking dish. Pour the cheese sauce over it and then sprinkle the parmesan over it.
- Bake the casserole in a preheated oven at 180 ° C for about 10 minutes until a nice, firm cheese crust has formed.
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