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A classic pasta gratin tastes good to young and old and with a bit of vegetables it is also really healthy. Thanks to the spelt noodles, it also keeps you full for a long time. So we can only recommend the spelt and vegetable gratin. With a maximum of 30 minutes of preparation, the oven does all the work for the next 30 minutes and the delicious meal can be served.
Cook the spelt noodles according to the package instructions in plenty of boiling salted water until al dente, drain in a sieve and leave to drain.
During this time, wash the broccoli and asparagus. Cut the broccoli into small florets. Wash the asparagus, cut off the woody ends and carefully peel the spears. Halve the asparagus lengthwise and cut into 4 cm long pieces. Put the broccoli and asparagus in boiling salted water for 3 minutes, drain and rinse with cold water.
Cut the carrots into thin slices. Drain the mozzarella and chop into small cubes. Wash the parsley, shake dry, pluck off the leaves and chop. Whisk the eggs with the cream and créme fraîche.
Now season with salt and pepper and stir in the parsley. Season with nutmeg to taste. Then mix with the vegetables and the pasta and fill into a larger or two small casserole dishes.
Now just spread the mozzarella over the top and bake in a preheated oven at 180 °C (convection oven 160 °C) for approx. 30 minutes.
