Vegetable Casserole with Gorgonzola

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

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
Vegetable Casserole with Gorgonzola
Vegetable Casserole with Gorgonzola

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.

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