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Pasta casserole with vegetables

0
845
Kitchen European
Calorie content 158 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 9.1 gr.
Fats * 7 gr.
Carbohydrates* 18.8 g
* per 100 gr. product
Pasta casserole with vegetables
Content

Delicate milk sauce and vegetables give the boiled pasta casserole a particularly pleasant, creamy cheese flavor. Season it with spices, adding more or less pepper as you like. Spices like dried or fresh basil, rosemary and thyme go well with vegetables.

Ingredients

Cooking process

step 1 out of 7
To give the cumin better its smell, grind it in a mortar or grind it in a coffee grinder.
step 2 out of 7
Grate cheese or buy already grated hard cheese.
step 3 out of 7
Boil the pasta until tender in salted water, but make sure that they are not soft so that they do not turn into porridge during baking. Throw the pasta in a colander, let the water drain, and stir the pasta with vegetable oil so that they easily separate from each other.
step 4 out of 7
Put a mixture of frozen vegetables in boiling water and cook after boiling in salted water for 3-5 minutes.
step 5 out of 7
Fry the flour in a skillet in butter, stirring to make it golden brown. Add milk in portions and, while stirring, cook the sauce for 5 minutes until it becomes moderately thick.
step 6 out of 7
Add cheese and caraway to the sauce, salt and season it with pepper or other spices to taste.
step 7 out of 7
Heat your oven to 190-200 degrees. Then grease the dish where you will lay out the pasta, previously mixed with sauce and vegetables. Bake the dish until it is crispy.

Bon Appetit!

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