Pasta bake

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 3 pepperoncini
• 1 celeriac
• 1 zucchini
• 3 m.-sized carrot(s)
• 100 g cherry tomatoes
• 3 tbsp tomato paste
• 2 ½ dl broth
• 2 ½ dl half and half cream
• 1 ½ tbsp butter
• 100 g cheese, grated
• salt and pepper
• Seasoning
• 400g penne

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Finely chop the onion. Slice the chili peppers into thin rings. Cut the celery root, zucchini, and carrots into approximately 2 cm pieces, and quarter the cherry tomatoes. Sauté the onions, chili pepper rings, and approximately 1.5 tablespoons of tomato paste in olive oil in a large frying pan. Press in the garlic clove. Add the vegetables and sauté for a few minutes. Season with salt and pepper. Add the stock, single cream, and the remaining 1.5 tablespoons of tomato paste, and simmer covered over medium heat for approximately 30 minutes. Meanwhile, cook the penne according to the recipe and preheat the oven to 180 degrees fan/convection oven. Continue simmering the sauce uncovered and add 1.5 tablespoons of butter and approximately 100g of grated cheese. Season to taste with salt, pepper, and seasoning, if desired. Grease a baking dish with butter and add the penne. Spread the sauce over the penne and sprinkle with the remaining grated cheese. Place the casserole in the oven for about 10 – 20 minutes until the cheese is crispy and golden brown.