Penne Gratin With Broccoli

Pasta [and by this I mean all kinds of pasta] is usually a staple at my house and pasta dishes are a recurrent comfort food [the ultimate one for me]. This easy, not so special but extremely savory dish of thick penne with a wonderful cream and cheese sauce and a twist of unexpected vegetables was what I  threw together one of these nights after an hectic day and it was just the sort of comforting, indulgent dinner I was craving. During the cooler months, in my opinion, not much beats a baked pasta dish. Don't you agree?

Ingredients:

•  1 penne package
•  2 packages of culinary cream [less than 30% fat]
• 1 teaspoon butter
•  3 eggs
•  mixture of peppers
•  120g mozarella
•  broccoli
•  70ml milk
•  salt

Take the pasta to cook in water  seasoned with salt and a teaspoon of butter. Once it is "al dente" drain it and rinse off thoroughly with cold water to stop  the cooking process. In another pot slightly cook the broccoli. Drain them and set aside. Meanwhile mix the cream with the whisked eggs, milk and mozarella cheese. Season with a little bit of salt and pepper. Place the pasta in a tray, garnish with the boiled broccoli and pour over the previous mixture. Take to gratin in a hot oven,  preheated at 200°C, until the it is golden.

 Ingredientes:

• 1 pacote de penne 
• 1 colher de sopa de manteiga  [uso sempre Mimosa]
• 3 ovos
• mistura de pimentas
• 120gr mozarella
• bróculos
• 70ml leite
• sal

Leve a massa a cozer em água temperada com sal. Assim que estiver "al dente" escorra-a e passe-a por água fria para parar a cozedura. Noutra panela coza ligeiramente os bróculos. Escorra-os e reserve. Entretanto misture as natas com os ovos batidos, o leite e o queijo mozarella. Tempere com um pouco de sal e pimenta. Coloque a massa depois num tabuleiro de ir ao forno, guarneça com os brócolos e deite por cima o preparado anterior. Leve a gratinar em forno quente, 200ºC, até a massa estar dourada.