Pasta Nut Casserole

Pasta dishes are always a good idea!

1. make penne in enough salted water al dente, drain, rinse cooled, drain and dry.

Preheat oven to 200 degrees. Grease a baking dish (150 ml capacity) with butter and sprinkle with sugar.

Separate eggs into yolks and clear. Mix butter with powdered sugar until creamy, add yolks gradually and mix again until creamy.

4. mix cornstarch with milk, rum, grated lemon peel and cinnamon. Stir pasta, then biscuits, nuts, and milk mixture into butter drippings. Beat egg whites with sugar until creamy and fold in.

5. evenly distribute the mixture in the ramekins. Place ramekins in a thin-bottomed metal pan, add enough boiling water to cover half. Bake the casserole in the oven (lower rack) for about 45 minutes. Serve with pear compote refined with finely chopped lemon balm.

Preparation 75 min.

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