Pasta casserole with vegetables

Description

It only takes an hour to make this casserole. To make the dish look prettier, it is better to take long pasta. And serve pasta casserole hot, with sour cream or hot sauce.

Cooking

Step 1

Wash the cauliflower and broccoli and separate them into small florets (cut off the diameter of the legs of the florets - they can be used in another dish, for example, vegetable soup or stew.

Step 2

In a frying pan, heat 2 tbsp. l. vegetable oil and fry the cauliflower and broccoli in it until half cooked, stirring regularly and gently, about 8 minutes. Place on paper towels to drain excess oil. Peel the carrots, rinse, cut into thin strips or grate on a coarse grater. Fry the carrots in a separate pan in the remaining vegetable oil for 5 minutes.

Step 3

Grate Swiss cheese and parmesan. Mix and set aside 2 tbsp. l. mixtures. Transfer the vegetables to a bowl, add grated and cream cheese, a little salt and pepper to taste and mix gently so that the vegetables do not crumble.

Step 4

Boil water in a wide saucepan, season with salt. Dip the pasta in boiling water, boil until half cooked. Drain them in a colander and rinse with cold water. Put on a wide dish.

Step 5

Grease a round baking dish with a thick layer of butter. Lay the pasta in a circle, starting from the bottom and pressing row by row tightly. After laying one layer, sprinkle the pasta with the remaining grated cheese, then lay out the second layer.

Step 6

Preheat oven to 180°C. Spread the vegetable and cheese mixture over the pasta. Cover with foil, put in the oven for 25 minutes. Take the mold out of the oven, remove the foil. With a sharp thin knife, pass between the wall of the mold and the pasta layer. Cover the form with a wide dish and turn over. Remove the form from the casserole. If the form does not come off immediately, lightly tap on the bottom. Serve hot with sour cream or hot sauce to taste.