Gratin de Pâtes aux Courgettes (Courgette and Cheese Pasta Gratin)
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Ingredients
- 350 g small pasta shapes
- 3 courgettes, diced
- 400 ml milk
- 30 g plain flour
- 30 g unsalted butter
- 120 g gruyère cheese, grated
Nutrition (per serving)
- Calories
- 590 kcal
- Protein
- 25.7 g
- Carbohydrate
- 76 g
- of which sugars
- 10.8 g
- Fat
- 19.8 g
- of which saturates
- 11.2 g
- Fibre
- 4.4 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Cook the pasta in boiling salted water for 2 minutes less than the pack instructions, then drain.
- 3
Melt half the butter in a pan and cook the courgettes for 6-7 minutes until just tender.
- 4
Melt the remaining butter in a separate pan, stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth. Simmer for 4-5 minutes until thickened.
- 5
Stir in two-thirds of the gruyère cheese until melted, then stir in the courgettes and drained pasta.
- 6
Tip into a baking dish, scatter with the remaining cheese and bake for 15-18 minutes until golden and bubbling.
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