Creamy vegetarian casserole with broccoli and crunchy walnut pieces au gratin with a layer of cheese
Heat the oven to 200 degrees. Cook the pasta with a pinch of salt and collect the cooking liquid when draining. Boil the broccoli florets in water for 5 minutes and then drain.
Place the cooked pasta in a bowl and add the herb cream cheese and stir. Add about 100 ml of the pasta cooking liquid. Stir in the precooked broccoli florets. Cut the dried tomatoes and walnuts into pieces and add to the pasta mixture as well. Mix everything well and place in a baking dish. Sprinkle with cheese and put the baking dish in the oven for another 25 minutes.
Tip: this casserole is vegetarian, but you can also add pieces of chicken. Or replace the broccoli with cauliflower.
Source: Leukerecepten by leukerecepten-nl.
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