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Gratin of Pasta with Fennel and Tomatoes

Gratin of Pasta with Fennel and Tomatoes

30 min., ready in 1 hr 15 min.
Time:
Ingredientsfor  
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)
How healthy are the main ingredients?
PastaWhipped creamFennel bulbeggsaltNutmeg
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Preparation
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.

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