Vegetable Pasta Casserole
Ingredients
- Ingredients
- butter (for the pan)
- breadcrumbs (for the pan)
- 4 slices tramezzino (300 grams)
- 500 grams Rigatoni
- salt
- 250 grams Asparagus
- 1 onion
- 2 garlic cloves
- 60 grams butter
- 150 grams Frozen pea
- 600 grams chopped Tomatoes (canned)
- 250 milliliters Whipped cream
- 2 scoops Mozzarella (250 grams)
- 3 parsley
- 30 grams Pine nuts
- 100 grams grated Parmesan
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Grease the springform pan with butter and sprinkle with breadcrumbs.
Roll the bread with a rolling pin until a little thinner. Line the bread along the bottom of the springform pan. Set some aside for the lid.
Cook the pasta in plenty of boiling salt water until al dente. Rinse in cold water and drain well.
Rinse the asparagus, peel the bottom third and cut off the woody ends. Cut the asparagus into 1 cm pieces. Peel and finely dice the onion and garlic. Saute the onion and garlic in half of the butter for about 2 minutes. Add the peas and asparagus and saute briefly. Add the tomato, cream and season with salt, pepper and chile powder. Drain and dice the mozzarella. Rinse the parsley, shake dry, pluck the leaves and chop. Coarsely chop the pine nuts.
Mix the pasta, mozzarella, parsely, pine nuts and half of the parmesan. Pour into the pan and top with the remaining bread. Melt the remaining butter and brush over the bread. Sprinkle with the remaining parmesan. Bake for about 40 minutes and remove from the oven. Remove from the pan, cut into pieces and serve.
