Low-calorie pasta casserole with vegetables

Ingredients for 6 servings:

• 300 g spaghetti (wholemeal)
• salt water
• 2 bell peppers, red
• 3 large tomatoes
• 1 jar mushrooms (drained weight approx. 170 g)
• 200 g cheese (Edam, 40% fat), sliced
• 500 ml milk (1.5% fat)
• 1 large egg(s)
• some tomato paste
• Thyme
• oregano
• 1 pinch of sweet paprika powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

delicious pasta casserole without meat

First, cook the whole-wheat spaghetti in salted water according to the instructions, drain, and place in a bowl. Then, or during this time, wash and chop the peppers and tomatoes. Drain the mushrooms. Combine the whole-wheat spaghetti, peppers, tomatoes, and mushrooms in a bowl and then transfer to a baking dish. Preheat the oven to 180°C. In a measuring jug, whisk together the milk, egg, tomato paste, and seasoning until no lumps remain. Pour the sauce evenly over the ingredients in the baking dish. Sprinkle with Edam cheese. Place the casserole in the oven at 200°C for about 45 minutes.