Vegetable Casserole with Gorgonzola

Summary

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

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Instructions

1. 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.
2. 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.
3. Bake the casserole in a preheated oven at 180 ° C for about 10 minutes until a nice, firm cheese crust has formed.