Green Pasta Casserole with Seafood’

Prepare the tagliatelle al dente, drain in a colander, drizzle on the spot with a little bit of olive oil and mix.

Sauté the scallops in a little bit of olive oil for 2 to 3 minutes, stirring continuously.

Cut the cooked scallops (you can use pickled ones as well) into pasta widths.

Cut the pancetta into very thin strips and fry them in a little bit of olive oil until crispy.

Clean the mushrooms but do not rinse them and cut them into thin slices.

Cut off the gorgonzola if possible and mix with the eggs. Mix the pasta with the squid, pancetta, mushrooms and gorgonzola in a baking dish until hearty.

Carefully stir in the shrimp tails and scallops. Season with a tiny bit of salt and pepper.

Pour into a greased casserole dish.

Cook in a heated oven at 180 °C for about 35 minutes.

Now sprinkle the Parmesan over the casserole and bake for another 10 min until the cheese has melted golden brown.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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