Gluten Free Nudelnauflauf

This weekend, my bestie Tasha and I cooked up a storm in the kitchen… a gluten-free, German storm to be specific. Over this past year, Tasha has been studying in Finland, and through the Summer, she travelled around Europe where she learned to make this delicious recipe: Nudelnauflauf [Noodle Casserole translated]. Although the dish isn’t traditionally  gluten-free, we adapted the recipe so that I could share it with all of you beauties!

The quantities are totally adaptable, and feel free to substitute any of the ingredients below for something you may prefer.

So, let’s get started [serves approx 4] :

• 500g Gluten-Free Pasta

• 8 Medium-Large Tomatoes

• 1 Zucchini

• 300ml [approx], Single Fresh Pouring Cream

• 250-300g your favourite Cheese

• 1/2 Red Onion

• 1-2 Garlic Cloves

• Ham [Optional – traditional recipe calls for it, but as I don’t like ham, we made it half-and-half as Tasha wanted ham]

• Olive Oil

• Salt & Pepper to taste

• Chop the 1/2 onion into small pieces.

9

• Cut out the middle from the tomatoes, and chop the tomatoes roughly into cubes.

4

• Cut the Zucchini in half length ways [and even in half again depending on how thick you’re wanting it], then slice width ways. You can either keep the Zucchini in lengthy strips [as shown below], or cut it into cubes. It’s totally up to personal preference.

• As the water is brought to the boil, carefully add the pasta, stirring occasionally until fully cooked. [ I’ve found that gluten-free pasta takes slightly longer to boil].

• While the pasta is cooking, on a low heat, lightly fry the red onion, garlic and a splash of olive oil together [1 tbsp approx]. On the low heat, gently fry for 2-3 minutes.

• Now it’s time for the cheese – my fave part!

• Grate HALF of the cheese, and slice the other half of the cheese length ways.

• Mix the grated cheese in with the cream until it is mixed entirely, and is moderately thick in consistency [still runny enough to pour]. [If too runny, add more grated cheese. If too thick, add more cream].

• After the pasta is fully cooked and drained, carefully pour HALF of the pasta into an oven-safe cooking dish. Keep the other half to the side for now.

• Next, grab the veggies you have previously chopped [and meat, if applicable], and layer them on top of the pasta in the cooking dish. Use as much, or as little as you desire.

• After the veggies have been layered, add HALF of the sliced cheese to the tops of the veggies. Again, this is totally up to personal preference, so use as much, or as little as you desire. This layer of cheese creates an amazing, melt-in-the-mouth, goopy texture to the dish which is simply uh-may-zing.

• Next, scatter the mixture of onions and garlic atop the sliced cheese.

• Next, add the other half of the pasta to the top of the dish.

• Pour the mixture of cream, and grated cheese on top of the pasta. Ensure that the mix covers the top layer of the dish, entirely.

• Then, add the remainder of the sliced cheese. This creates a gorgeous, crispy cheese coating atop of the pasta once baked. [Note: we actually added more than the picture shows below].

• Place the dish into your preheated oven at 200 C / 400 F, for 30 minutes [or, until the top layer is golden brown in appearance].

• And, voila! You’re finito. Serve with a sprinkling of salt and pepper, plate-up, enjoy with your favourite beverage, and your tastebuds will be thanking you.

This recipe was so delicious, I actually had thirds yesterday… yes, that’s right – THIRDS.

Let me know in the comments below if you tried this recipe – I’d love to know what you thought of it. I’d also love to know if you added any different veggies, or meats!

I hope you all have had a fabulous weekend, and are ready to face the awesome, and hopefully tasty, week ahead!

Love, love, love.

nicki xoxo

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