Vegetable casserole with pasta

Ingredients for 3 servings:

• 2 bell peppers, red
• 2 zucchinis
• 1 carrot(s)
• 6 mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• Fat for frying
• 1 handful of pasta
• 200 ml milk
• 1 egg(s)
• 1 tsp vegetable stock powder
• 1 tsp tomato paste or ketchup
• 200 g cheese, grated
• 1 tsp sauce thickener
• salt and pepper
• 2 pinches of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean and finely chop the vegetables, and briefly fry them in a pan with a little fat. Meanwhile, briefly cook the pasta in salted water (it doesn’t have to be cooked through; pre-cooked pasta is fine). Mix together the milk, egg, vegetable stock powder, tomato paste, and a little sauce thickener, and season with salt and pepper. Add the pasta to the vegetables and pour everything into a baking dish. Then pour the topping over the vegetables and sprinkle with cheese. Bake in an oven preheated to 180-200°C (top/bottom heat) for about 20 minutes on the middle rack.