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


500g pasta
salted water, boiling


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


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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