Italian pasta casserole with herbs

Ingredients for 3 servings:

• 250 g pasta (macaroni)
• 1 zucchini
• 3 bell peppers, red, yellow, green
• 3 garlic cloves
• Fresh herbs: thyme, basil, oregano, sage
• ½ liter vegetable broth
• 1 cup whipped cream
• 200 g cheese (Emmental or Gouda)
• 3 tbsp breadcrumbs
• 2 tbsp sauce thickener, light
• 1 can/n tomatoes, chopped
• 1 onion(s)
• 4 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

(vegetarian)

Cook the macaroni al dente. Trim the bell peppers, zucchini, and onion and chop into small pieces. Briefly fry them in olive oil with finely chopped garlic in a pan. Deglaze with vegetable stock and add the tomatoes. Bring to a boil. Add the heavy cream, chopped herbs, and sauce thickener. Combine the finished vegetable pan with the pasta in a baking dish. Grate the cheese and sprinkle it over the pasta along with the breadcrumbs. Bake in the oven at 180°C for about 25 minutes.