Fiery juicy tomato and zucchini casserole with pasta

Ingredients for 2 servings:

• 200g fusilli
• 150 g Emmental cheese
• 1 half zucchini
• 1 large onion(s)
• 1 garlic clove(s)
• 1 can of tomatoes, pureed
• some tomato paste
• some vegetable broth
• some lovage, dried
• some marjoram, dried
• some sugar
• 1 dash of cream
• possibly Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegetarian

Cook the fusilli according to the package instructions. They taste best when cooked until very soft. While the pasta is cooking, finely dice the onion, half a zucchini, and garlic clove and sauté them in a little olive oil in a pan. Add the tomato paste and sauté briefly. Add the passata and simmer gently. Add lovage, marjoram, and a little oregano, if desired. Alternatively, a herb combination of fresh basil and fresh mint also tastes good. Season with salt, pepper, chili, a little vegetable stock, and a small pinch of sugar. Simmer for about 5 minutes, adding a dash of cream towards the end. Season with a little soy sauce and chipotle barbecue Tabasco sauce, if desired. Grease a baking dish and spread a layer of the sauce on the bottom. Layer the pasta, Emmental cheese, and sauce. The last two layers should be sauce, followed by Emmental cheese. Parmesan cheese is also a good alternative. Bake in the oven at 140°C for about 25 minutes.