with zucchini and mozzarella
4 Servings
Pasta-Goat Cheese Casserole
One of my absolute favorite dishes is this casserole, but you should definitely be a friend of more special cheese types.I discovered goat cheese quite a while ago and since then I really like to eat it on my breakfast roll as well as in salads or pasta dishes. It simply adds a special touch to any dish and combined with my favourite vegetable zucchini and pasta this recipe is hard to beat.-Natascha
Nutrition per serving: 698 Kcal 23.6 g Fat | 89.5g Carbs | 33.4 g Protein
You need
- 400 g Pasta e.g. Penne
- 3 Zucchinis
- 150 g Goat Cheese as a hard block, not soft
- 75 g Buffalo Mozzarella available in well-sorted stores – if you can’t find it, you can also use regular mozzarella cheese
- 1 Onion
- 1 Garlic Clove
- Salt
- Pepper
- Oregano
- dry white wine optional
Here’s how to do it
- Preheat your oven to 180°C.
- Chop the onion and the zucchini and fry them in a pan with a little oil until the zucchini is really soft. Optionally, deglaze with a splash of white wine and add the garlic. Season with salt, pepper and oregano.
- In the meantime, grate the goat cheese.
- Cook the pasta in salted water until al dente and spread half of it on the bottom of a baking dish. Pour part of the zucchini mixture over it and sprinkle with the mozzarella.
- Next, place the other half of your pasta and zucchini on top and cover with the previously grated goat cheese.
- Bake for approx. 25 minutes.
