Baked Pasta Gratin with Carrots and Celery

Ingredients

• 350 g pasta shells
• 300 g carrots
• 200 g celery stalks
• 150 g Gruyère
• 400 ml milk
• 30 g butter
• 30 g flour
• 1 pinch salt
• 1 pinch pepper

Instructions

1. Step 1

   Preheat the oven to 200°C. Peel and dice the carrots and celery into small cubes.

2. Step 2

   Cook the pasta shells 2 minutes less than the package instructions in salted boiling water.

3. Step 3

   Make a béchamel sauce: create a roux with butter and flour, then gradually add the milk while whisking.

4. Step 4

   Drain the pasta and mix with the vegetables, sauce, and half of the grated cheese.

5. Step 5

   Transfer to a baking dish, sprinkle with remaining cheese, and bake for 15-20 minutes until golden.