Pasta Casserole with Zucchini Squash and Carrots

In our church we have the tradition to prepare meals for families with new-born babies and this is usually what I cook for such a joyful occasion. I double the portion and have one for my family and one to give away. Very easy!

If you do not like zucchini squash  replace it by any other green vegetables such as broccoli or beans. I often also add some ham cubes to this vegetarian meal to make the men in my family happy.

Ingredients

  • 300g Penne Rigate
  • 2 big carrots, cut into cubes
  • 2 zucchini squash, cut into 0.5″ slices
  • 2 cups grated cheese
  • 1 cup whipped cream
  • 2 eggs
  • salt, pepper, nutmeg
  • parsley, minced.

Preparation

Cook vegetables in boiling water with a bit of salt added, starting with carrots and adding zucchini squash later, until al dente, take out, pour some cold water over top and let drain.  Add hot water and 1 tsp. of oil to the pot to cook the pasta al dente, let drain. Mix pasta, vegetables and 1 cup of the cheese. Pour into a greased casserole dish. Mix whipped cream with eggs, salt, pepper and a pinch of nutmeg, pour over top. Sprinkle with cheese. Bake at 400°F for 30 min. Sprinkle with parsley before serving.

Advertisements

Leave a comment

Filed under all seasons, casserole, easy, vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s