A recipe from the issue of September 2006, Coup de Pouce.
Make and share this Pasta Gratin With Pesto and Veggies recipe from Food.com.
- In a saucepan with boiling salted water, cook penne for about 10 minutes or until al dente. Drain and set aside.
- In the saucepan, heat oil at medium heat. Add onions, carrots, cauliflower, salt and pepper. Cook, stirring from time to time, for about 5 minutes or until veggies are tender but still crunchy. Add the reserved penne and pesto, stir to coat well.
- In a bowl, with a whisk, mix eggs and cottage cheese. Add to the preparation of pasta and stir to coat well.
- Put the preparation in an oven-dish that contains 2 L (8 cups) or in 4 oven-dish that contain 500 ML (2 cups) each. Press slightly. (You can prepare the gratin until this step and cover it. It will be good until the next day in the fridge and up to 2 weeks in the freezer. Let defrost before cooking and add 10 minutes to the cooking time.) Cover with slices of tomatoes and sprinkle with parmesan cheese. Cook in the preheated oven of 375 F for about 30 minutes or until preparation is golden and bubbling.
Thought this was good. My husband liked it with hot sauce but my 6 yr old who is super picky, had 4 helpings!!
I was a little hesitant to make this one but hadn't been shopping and just happened to have all of the ingredients in my refrigerator. I made it as directed except I halved the cauliflower and replaced it with broccoli. I used basil pesto and reduced fat cottage cheese. I was surprised at how much I enjoyed it considering it was a last minute throw together kind of meal for me. I make a lot of pasta and the cottage cheese/pesto combination was a nice change from the usual sauces. I served it with some Texas toast I had in the freezer and it came out great!
Tasty, healthy and easy. I used Azteca Pesto which gave the dish a pleasant spiciness and whole wheat pasta. Both cheeses used were reduced fat varieties. Made for 123 Hit Wonders Tag.