Broccoli cheese with penne and mascarpone sauce

Name: broccoli cheese with penne and mascarpone sauce
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 300 g penne pasta; 700 g broccoli florets; 1 pot fresh tomato mascarpone sauce 475 g; 2 Eggs split; 50 g grated cheese young

A tasty recipe. The main course contains the following ingredients: penne (pasta), broccoli florets, fresh tomato-mascarpone sauce (475 g), eggs (split) and grated cheese (young fruit).

Ingredients

Kitchen Stuff

4 baking trays (approx. 350 ml), greased

Directions

Cook the penne al dente according to the instructions on the package. Boil the broccoli florets for the last 5 minutes. Pour about 100 ml of the cooking liquid into a cup. Drain the penne with broccoli.
Stir in the retained cooking liquid and half the sauce through the penne with broccoli. Put everything in the baking trays.
Preheat the oven to 200 ° C. Beat the egg yolks through the rest of the pasta sauce. Beat the egg whites in a clean bowl. Put the sauce on the egg whites and mix everything very lightly. Spread this mixture over the broccoli and sprinkle the cheese over it.
Place the dish on the wire rack in the middle of the oven and let the dish turn brownish and airy for about 30 minutes. Tasty with a tomato salad with pesto dressing.