Pasta-Goat Cheese Casserole

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.
Nutrition per serving: 698 Kcal 23.6 g Fat | 89.5g Carbs | 33.4 g Protein
Category Veggie Recipes
Portions 4

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.

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