Pasta gratin with sunny vegetables

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Pasta gratin with sunny vegetables

Pasta gratin with sunny vegetables

Pasta gratin with sunny vegetables
Pasta gratin with sunny vegetables
Number of people

1 kg of flat bean

1 zucchini

1 eggplant

2 peppers (one red and one green)

2 ripe tomatoes

1 small jar of tomato paste

1 onion cébette

170 g sausage meat

100 g macaroni

2 tablespoons of fresh cream


1 teaspoon mustard

50 g grated Emmentaler

1 egg

2 tablespoons olive oil

2 sprigs of chives

mint leaf

basil leaf

parsley leaf



4 spices

Preparation: 30 min
Cooking time: 20 min
Step 1
Start by boiling the flat beans in a large volume of salted water for 20 minutes.
Step 2
Prepare and dice the courgette, peppers and eggplant and fry them in a little oil.
Step 3
Meanwhile, drain the flat beans and add them to the vegetable mixture.
Step 4
Add the chopped cébette and the peeled tomatoes.
Step 5
Stir in the tomato paste, the various finely chopped herbs and a glass of water and cook over low heat for 20 minutes.
Step 6
At the same time, brown the sausage meat. Once it begins to cook, add the pasta that has been previously cooked to a large volume of salted water (time indicated on the package).
Step 7
Add the crème fraîche and simmer over a low heat.
Step 8
Season with pepper and a mixture of the 4 spices.
Step 9
Preheat the oven to 210°C (thermostat 7).
Step 10
Once the vegetable mixture is cooked, add a few spoons to the sausage meat.
Step 11
In a bowl, break an egg and beat it.
Step 12
Add mustard, Emmentaler and bread crumbs.
Step 13
Pour the sausage meat, pasta and vegetable mixture into a gratin dish and spread the breadcrumb mixture over it.
Step 14
Put 10 min in the oven at 210°C and then 10 min on the grill.
Step 15
It's ready! It's ready!
I add my grain of salt

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