Pasta gratin

Pasta gratin

Total: 55 Min. | Active: 25 Min.
Nutritional value / person: 950 kcal
, Fat: 33 g
, Carbohydrate: 103 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g pasta
salted water, boiling


1 tbsp olive oil
80 g bacon, cut into strips
400 g leek, cut into thin rings
150 g frozen peas
4 dl milk
2 dl sour single cream
1 egg
100 g grated Gruyère
½ tsp salt
a little pepper
4 tbsp pesto
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How it's done

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Cook the pasta in boiling salted water for 5 mins., drain, transfer to the prepared dish.


Heat the oil in a frying pan. Fry the bacon for approx. 3 mins. until crispy, add the leak, fry for approx. 3 mins., add the peas and cook for approx. 1 min. Spread the vegetables on top of the pasta. Combine the milk, sour single cream, egg and cheese, season, pour over the bake. Spread the pesto on top.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C.

Good to know
Tip: People often have multiple packets of pasta open in their cupboards. You can mix them together and use them for this bake.

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