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Cheesy pasta leek cups
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 5 mins
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Ingredients
for
12
- Ingredients
- 1 stalk Leeks
- salt
- 220 grams Cappelletti pasta (Tomato, spinach or plain)
- 250 milliliters Whipped cream
- 3 eggs
- 120 grams freshly grated Emmentaler cheese
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F). Line wells of a muffin pan with paper liners.
2.
Cut leek lengthwise, rinse, trim as necessary and cut into narrow strips. Blanch leek in boiling salted water, drain, rinse with cold water and drain well.
3.
Cook pasta in boiling salted water until al dente, drain, rinse with cold water and drain well.
4.
Mix cream with eggs and half of the cheese and season with salt, pepper and nutmeg.
5.
Mix leek and pasta and spoon into prepared muffin pan. Pour egg mixture over pasta mixture in muffin pan, sprinkle with remaining cheese and bake for about 25 minutes.
6.
Remove pasta leek cups from pan to serve.
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