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Robert F. Gill
Pasta cream cake with cheese
Also try this delicious pasta cream cake with cheese
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Ingredients
Directions
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Preheat the oven to 180 ° C. Cook the pasta shells in plenty of water with the bouillon cubes al dente. Drain and drain well.
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Beat the eggs, the crème fraiche and cheese together and scoop out the pasta scoops.
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Pour this into the greased oven dish and fry the cake in approximately 30 minutes until golden brown in the oven.
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Let the pie rest for 10 minutes before cutting it.
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Mix the lettuce with the celery and dressing and serve with the pasta cake.
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Nutrition
840Calories
Sodium0% DV0g
Fat66% DV43g
Protein66% DV33g
Carbs26% DV77g
Fiber0% DV0g
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