Noodle cake with peas

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 400 g Rigatoni pasta
  • 7-10 Tbsp Salt
  • 50 g Capers
  • 125 g frozen peas
  • 1/2 bunch Parsley
  • 1/2 bunch Basil
  • 50 g Parmesan cheese
  • 125 g Ricotta cheese
  • 3 Eggs (size M)
  • 7-10 Tbsp Pepper
  • 200 g Mozzarella cheese
  • 75 g Gouda cheese
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Prepare the pasta in boiling salted water according to the instructions on the packet. Drain capers. Cook peas in boiling salted water for about 1 minute, drain. Wash herbs, shake dry, pluck leaves from stalks and chop coarsely.

  2. 2

    Finely grate the parmesan. Mix about half of the herbs, capers, peas, ricotta, eggs and parmesan, season with salt and pepper.

  3. 3

    Place 2 approx. 30 cm pieces of foil crosswise on top of each other. Place a greased springform pan (24 cm Ø) on top, wrap foil firmly around it. Drain the pasta and mix with the egg and cheese mixture.

  4. 4

    Pour the mixture into the springform pan, press firmly. Roughly grind the mozzarella. Grate the gouda finely. Sprinkle cheese over the noodles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes.

  5. 5

    Remove from the oven, carefully remove from the mould and arrange. Sprinkle with the remaining herbs.

Nutrition Facts

KCAL
780 kcal
CARBS
84 g
FATS
30 g
PROTEINS
42 g