Gratin of Pasta with Fennel and Tomatoes
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
1
- Ingredients
- 2 Fennel bulb
- 250 grams Cherry tomatoes
- 500 grams cooked Pasta (such as Penne Rigate or rotelle)
- Fat (for the mold)
- 4 eggs
- 400 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground black peppers
- freshly grated Nutmeg
- 100 grams grated Cheese (such as Gouda or Emmentaler)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Trim the fennel, cut into quarters, remove the core, and cut into strips. Rinse and halve the tomatoes. Combine the pasta with fennel and tomatoes in a greased baking dish.
2.
Beat the eggs with the cream, seaons with salt, pepper, and nutmeg and pour over the pasta and vegetables, covering them completely. Sprinkle with the cheese and bake until the top is golden brown, about 40 to 45 minutes. Remove from the oven.
Serve immediately.
