Mediterranean pasta bake

Ingredients for 4 servings:

• 2 cans of tomatoes, peeled
• 2 small zucchini, yellow and green
• 300 g pasta (wholemeal spelt pasta)
• 300 g spinach, frozen, more to taste
• 1 pack of Parmesan cheese
• 1 tsp spice mix (pizza seasoning)
• 1 tsp spice mix (Vegeta)
• 1 tsp curry powder
• 1 tsp paprika powder
• 1 tbsp tomato paste
• pepper
• Balsamic vinegar
• 1 pepper, green, medium hot
• olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

with wholemeal spelt pasta

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Heat the tomatoes in a pan with a little olive oil, discarding anything that would interfere with the sauce. Add the Vegeta, pizza seasoning, curry powder, paprika, a little pepper, a little balsamic vinegar, and tomato paste. Simmer (bring it back to a boil first) while the rest of the ingredients are still warm. Cook the spinach according to the package instructions and season with plenty of Vegeta and nutmeg. The liquid from the frozen vegetables shouldn’t completely evaporate. Cook the pasta for about 5 minutes until extremely crisp (depending on the type of pasta; I prefer fusilli). Dice the zucchini and pepperoni. Take a large baking dish and add the zucchini and pepperoni first, then the spinach, and then the pasta. Strain the tomato sauce with a hand blender and pour it over the ingredients (it should be smooth). Make sure the ingredients are completely coated. Finally, sprinkle with Parmesan cheese. Place in the oven for 30 minutes, but on a rack below the middle rack, otherwise the Parmesan will burn.