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Vegetarian pepper pasta casserole

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Ingredients for 6 servings:

  • 3 garlic cloves
  • 1 onion(s)
  • 1 tsp olive oil
  • 3 bell peppers
  • 400 g tomatoes
  • e.g. salt and pepper
  • 1 tsp paprika powder
  • 300 ml tomatoes, pureed
  • 500 g shell pasta
  • 2 packs of light mozzarella, shredded

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and finely chop the garlic and onion, then fry in a pan with 1 teaspoon of olive oil. Trim the bell peppers and wash the tomatoes. Dice both and add them to the pan. Season with salt, pepper, and paprika. Deglaze with the tomato puree and simmer for about 10 minutes. Meanwhile, cook the pasta until al dente, drain, and place in a baking dish. Pour the sauce over the pasta and mix everything together. Top with mozzarella. Place in the oven at 200°C (convection oven) for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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