Pasta-Goat Cheese Casserole

with zucchini and mozzarella

4 Servings

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

• 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)

1. Preheat your oven to 180°C.
2. 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.
3. In the meantime, grate the goat cheese.
4. 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.
5. Next, place the other half of your pasta and zucchini on top and cover with the previously grated goat cheese.
6. Bake for approx. 25 minutes.

Nutrition per serving: 698 Kcal 23.6 g Fat | 89.5g Carbs | 33.4 g Protein

Veggie Recipes