Noodle Broccoli Casserole
The broccoli makes the gratin burst with secondary plant substances such as glucosinolates (sulphur compounds) and beta-carotene. These can render free radicals harmless and thus protect our body cells. In addition, cabbage provides a lot of defensive vitamin C and a good portion of calcium.
Tip for those in a hurry: You can also buy the vegetables deep-frozen. This not only saves you time, but you can also enjoy the broccoli gratin out of season.
Rinse broccoli and remove florets. Boil a large pot of salted water and blanch broccoli for 3 minutes. Drain in a colander, rinse thoroughly with ice-cold water and drain again. Boil penne in plenty of salted boiling water until al dente, drain, rinse and drain again.
Meanwhile, preheat oven to 200°C (approximately 400°F). Mix cooked broccoli with penne, season with salt, pepper and nutmeg and pour into a greased baking dish about 25 cm (approximately 10 in) in diameter. Mix heavy cream, sour cream and eggs. Grate the Emmentaler cheese and mix half into cream mixture. Season well with salt, pepper and paprika. Pour cream mixture over pasta. Mix remaining Emmentaler cheese with Parmesan and sprinkle over casserole. Bake until golden brown on middle rack for 30-35 minutes. Remove and serve immediately.