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Запеканка из лапши с овощами в духовке

Vegetable noodle casserole

Today we will make a delicious and not quite ordinary dish from pasta. And it is not necessary to cook them specially, yesterday's pasta will do. On the table is a vegetable noodle casserole. The dish is tasty, hearty, and beautiful.
5 from 1 vote
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Course
Cuisine European
Servings 6 people
Calories 108 kcal

Equipment

  • 1 tablespoon
  • 1 frying pan
  • 1 baking mold
  • 1 grater
  • 1 knife
  • 1 chopping board

Ingredients
  

  • 300 g noodles
  • 1 pc egg
  • 200 ml milk
  • 100 g eggplant
  • 1 pc bell pepper
  • 100 g green beans
  • 100 g Brussels sprouts
  • 1 pc onion
  • 100 g cheese
  • 2 tbsp vegetable oil
  • ½ tsp salt
  • 1 pinch pepper ground

Instructions
 

  • Prepare everything you need. The pasta can be of any shape and size, and the set of vegetables can also be to your taste. Eggplants, green beans, and Brussels sprouts used here are frozen, there is no need to thaw them. Boil water in a large saucepan, add salt and add the noodles. Cook for half the time indicated on the package. Thus, the pasta should be undercooked.
    Necessary ingredients for cooking vegetable noodle casserole
  • In the meantime, fry the diced onion in vegetable oil until transparent in a frying pan. Add pieces of eggplant, bell pepper, and green beans. Cut the Brussels sprouts in half or quarters.
    100 g eggplant, 1 pc bell pepper, 100 g green beans, 100 g Brussels sprouts, 1 pc onion, 2 tbsp vegetable oil, ½ tsp salt, 1 pinch pepper
    Onion, eggplant, bell pepper, string beans, Brussels sprouts
  • Fry all the vegetables together for a couple of minutes until small browned areas appear, season to taste. Add the partially cooked noodles, drained beforehand. Mix.
    300 g noodles
    Pasta
  • For the filling, break the eggs into a bowl, add grated cheese. Pour in the milk, mix.
    1 pc egg, 100 g cheese, 200 ml milk
    Eggs, cheese, milk
  • Grease a ceramic baking dish with oil and sprinkle with semolina. Put the noodles with vegetables.
    Pouring egg mixture of noodles with vegetables
  • Pour the egg filling on top. Slightly shake the dish to evenly distribute the liquid.
    Casserole in a baking dish
  • Bake in the oven at 160 ℃ for 15-20 minutes. The eggs should set and the cheese on top should brown slightly. The casserole of noodles with vegetables is ready.
    Vegetable noodle casserole

Nutrition

Calories: 108kcalCarbohydrates: 6gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 21mgSodium: 160mgPotassium: 204mgFiber: 2gSugar: 3gVitamin A: 473IUVitamin C: 17mgCalcium: 174mgIron: 0.5mg
Keyword dinner, vegetarian