Pasta Gratin With Pesto And Veggies

A recipe from the issue of september 2006, coup de pouce.

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 or in 4 oven-dish that contain 500 ml each.

Press slightly.

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.

penne, olive oil, onions, carrots, cauliflower, salt, fresh black pepper, pesto sauce, eggs, cottage cheese, italian tomatoes, parmesan cheese