A vegetarian pasta casserole that’s quick to prepare and perfect for a delicious and nutritious meal. This recipe will appeal not only to vegetarians!
Ingredients
For the casserole
- Fusilli pasta – 400 grams
- Mushrooms – 200 grams
- Zucchini – 1 large piece
- Red bell pepper – 1 medium piece
- Yellow cheese – 150 grams, grated
- Onion – 1 small piece, finely chopped
- Canned diced tomatoes – 1 can
Additional ingredients and spices
- Dried bear’s garlic
- Salt – 1 pinch
- Ground cayenne chili pepper
- Chives – 1 tablespoon, chopped
- Garlic – 1 clove
- Dried chili peperoncini – 1 piece
- Sugar – 1 pinch
- Dried herbes de Provence Prymat
- Butter – 1 tablespoon
Preparation
- Cook the pasta in salted water and drain.
- Cut the mushrooms, zucchini, and red bell pepper into large cubes and sauté in a tablespoon of oil with added spices: salt, cayenne pepper, sugar, and dried bear’s garlic.
- Sauté the onion with chives in butter. Add the tomatoes, chopped garlic, and spices (crush the dried chili peperoncini in your hands beforehand). Simmer on low heat for a while and then add herbes de Provence.
- Combine the pasta with the vegetables and sauce, mix well, and transfer to a baking dish. Sprinkle the entire dish with grated cheese.
- Bake at 180°C for 15 minutes covered, then uncover and bake for another 5-7 minutes.
