Pasta casserole with broccoli and tomatoes
Category: Dishes from cereals and flour products
Ingredients
Pasta 200 g
Salt
Fresh broccoli 750 g
Onion 1 pc.
Fleshy tomatoes 8 pcs.
Lard 100 g
Thick sour cream 200 g
Eggs 4 pcs.
Grated Emmental cheese 75 g
Butter or margarine 25 g
Cooking method

1. Boil the pasta in a large amount of salted water according to the instructions on the package until it is not completely softened, drain the water, rinse with cold water and dry.
2. Peel broccoli, wash and separate into inflorescences. Peel the stems. Boil cabbage in salted water for 8-10 minutes, dry.
3. Peel and chop the onion. Remove the skin from tomatoes, cut out the attachment points of the stalks, cut the tomato pulp in half lengthwise and remove the grains.
4. Slice the bacon into strips, dissolve in a frying pan. Fry the onions for 2 minutes. Stir in the sour cream, eggs and grated cheese.
5. Grease the refractory mold. Add pasta, broccoli, tomatoes and cracklings with onions. Top with sour cream sauce.
6. Place a few flakes of butter on top of the casserole and bake in an oven preheated to 200 ° for about 35 minutes until golden brown.

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