Eichkatzerl's Maultaschen casserole

Ingredients for 3 servings:

• 1 pack of Maultasche(s) (soup Maultaschen)
• 200 g mushrooms
• 2 small zucchini
• 1 m.-sized onion(s)
• ½ tube(s) tomato paste
• e.g. basil, dried
• e.g. rosemary, dried
• e.g. dried oregano
• n. B. Garlic, granulated
• n. B. Paprika powder, sweet
• e.g. salt and pepper
• n. B. sugar
• 1 tbsp flour
• ¼ liter of water
• 1 ball(s) of mozzarella
• 2 tbsp olive oil

Instructions

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

Good for using up leftover vegetables

Clean and chop the zucchini and mushrooms. Heat 1 tablespoon of olive oil in a pan and fry the vegetables until crispy. Season with salt, pepper, and granulated garlic. Grease a baking dish and spread the roasted vegetables in it. Place the soup ravioli next to each other on top of the vegetables. Peel and finely dice the onion. Heat 1 tablespoon of olive oil in a saucepan and sauté the onion. Add the tomato paste, herbs, and paprika and sauté everything again, making sure it doesn’t get too brown. Sprinkle the flour over the sauce and pour in the water. Season the sauce with salt, pepper, and sugar and simmer for about 5 minutes. Season everything again to taste and pour over the ravioli and vegetables. Cut the mozzarella ball into small cubes and scatter it over the casserole. Place in a preheated oven (200°C top/bottom heat; 180°C fan-assisted oven) and bake for approximately 30-40 minutes. A fresh salad goes wonderfully with this dish. The dish becomes vegetarian by using vegetable ravioli. Of course, you can use any other vegetables instead of the zucchini and mushrooms (leftovers work especially well). The dried herbs can also be replaced with fresh ones.