Serpentelli with vegetables and Swiss cheese

Name: Serpentelli with vegetables and Swiss cheese - Luana L.
Ingredients: 200 g Baneasa serpentelli pasta; 2 small carrots; 1 onion; 50 g butter + 1 tablespoon for greasing the mold; 6 medium Champignon mushrooms; 1/2 red bell pepper; 1/2 yellow bell pepper; 4; 5 broccoli florets; 300 ml cooking cream; 150 ml milk; 3 egg yolks; 50 g frozen corn; 150 g Swiss cheese (SVA TER); a few sprigs of parsley; salt; pepper

Pasta/Pizza - Serpentelli with vegetables and Swiss cheese by Luana L. - Recipia

I made this pasta when I needed something filling but also packed with vegetables, on a day when I had some leftover Swiss cheese. They're not hard to prepare and come out creamy enough to warrant turning on the oven. I used a round dish about 20 cm in diameter, enough for a few hearty servings. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Cooking and baking time: 35-40 minutes Servings: 4 Difficulty: medium Recipe type: baked pasta, suitable for lunch or dinner Ingredients 200 g serpentelli pasta (or another short type, preferably Băneasa) 2 small carrots 1 onion 50 g butter + 1 tablespoon for greasing the dish 6 medium champignon mushrooms 1/2 red bell pepper 1/2 yellow bell pepper 4-5 small broccoli florets 50 g frozen corn 300 ml cooking cream 150 ml milk 3 egg yolks 150 g Swiss cheese (Emmental) A few sprigs of parsley Salt, pepper Preparation method 1. Cook the pasta in salted water, following the package instructions. Do not overcook them; it's better for them to remain slightly firm, considering they will cook more in the oven. 2. Meanwhile, finely chop the onion and sauté it with 50 g of butter in a large pan. Add the cleaned and sliced mushrooms, then the bell pepper cut into thin strips, the carrots cut into sticks, the corn, and the broccoli broken into small florets. Cook together over medium heat until the vegetables soften slightly. 3. Pour 200 ml of the cream over the vegetables. Let it cook until the sauce starts to thicken slightly. Add salt and pepper to taste. Stir often to prevent sticking. 4. In a separate bowl, mix the egg yolks with the remaining cream (100 ml), milk, finely grated Swiss cheese, and chopped parsley. 5. Preheat the oven to 300°C. If using a regular oven, use the highest setting or grill if it doesn't reach 300°C. 6. Grease a baking dish (20 cm in diameter) with a tablespoon of butter. Mix the drained pasta well with the vegetables and sauce from the pan, then place it in the prepared dish. Pour the egg, cream, milk, and cheese mixture on top. 7. Place the dish in the oven at high temperature for about 20 minutes until the surface is golden brown and forms a crust. 8. Serve the pasta hot, straight from the oven. Why I make this recipe often It's one of those baked pasta combinations that use accessible ingredients that I always have on hand. It helps me make use of leftover vegetables in the fridge. The creamy texture and the browned layer are the highlights, and the Swiss cheese gives it a more complex flavor. It can be easily prepared for several people. Tips and variations Tips - Do not let the pasta boil too long; they will continue to cook in the oven. - Grate the cheese finely so it melts well in the liquid mixture. - Cooking cream helps with creaminess. If the sauce in the pan seems too thick, add a little more milk. Substitutions - Swiss cheese can be replaced with Emmental or hard cheese. - If you don't have bell peppers of two colors, just use one. - Frozen corn can be omitted if you don't have it, or fresh corn can be used (blanched quickly beforehand). Variations - You can add finely chopped zucchini or peas. - For a heartier version, you can add small cubes of ham or bacon, but it's not in the basic recipe. - I've also tried it with fusilli or penne pasta, and it turns out just as well. Serving ideas - It pairs well with a simple green salad since it's quite dense. - You can sprinkle a little chopped parsley or a few thin slices of cheese on top right after taking it out of the oven. Frequently asked questions 1. Can I prepare the pasta ahead of time and bake it later? Yes, you can assemble the pasta with the vegetables and sauce, keep it in the fridge for a few hours, and bake it just before serving. Leave it in the oven for an extra 5-10 minutes if it's cold. 2. If I don't have Swiss cheese, what can I use? The closest in texture and taste would be Emmental, hard Gouda, or classic cheese. It's important to use cheese that melts well, not one that's too soft. 3. Can I omit the egg yolks? The yolks help with the sauce's consistency and the crust on top. Without them, the final texture will be less cohesive, but it's not impossible to achieve. You can try using a whole egg, but it won't be as creamy. 4. Can I use whole grain pasta? Yes, whole grain pasta can be used, but cook it for 1-2 minutes less than the package states, otherwise, it risks getting too soft in the oven. 5. How small should the vegetables be chopped? The onion and mushrooms should be as finely chopped as possible to cook quickly. The carrots and bell peppers should be cut into thin strips to blend better with the pasta. Only break the broccoli into small florets. Nutritional values Approximately, per serving: about 420-500 kcal, with 17-20 g of protein, 24-28 g of fat, 40-45 g of carbohydrates. Values may vary depending on the type of cheese and cream used. Baked pasta with cheese and vegetables is not the most diet-friendly, but it provides a good intake of fiber and protein from the vegetables and dairy. Storage and reheating Leftover pasta can be stored in the fridge, covered, for up to two days. For reheating, I prefer to put it in the oven at low heat for 10-15 minutes, covered with foil, so it doesn't dry out too much. I do not recommend freezing, as the texture changes unpleasantly after thawing. They are good the next day, but best served fresh shortly after baking.

Serpentelli with vegetables and Swiss cheese

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