Vegetable Noodle and Potato Casserole

For the vegetable noodle and potato casserole, first cook the noodles until they are not quite al dente, as they will absorb more moisture in the oven later. Then chop the vegetables and roast them.

Make the curd mixture: Mix curd cheese and egg and season with salt, pepper and any herbs. Now add the pasta and the vegetables to this mixture. Put everything into a greased baking dish, sprinkle with cheese and bake the vegetable-pasta-curd soufflé at 180 °C for about 30 minutes.

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