Colorful pasta bake with mozzarella

Ingredients for 4 servings:

• 300g rigatoni
• 250 g broccoli
• 3 bell peppers, red, yellow and orange
• 150 g cherry tomatoes, colorful
• 1 shallot(s)
• 2 garlic cloves
• ½ bunch basil
• 3 sprigs of thyme
• 250g mozzarella
• 60 g Provolone or Fiore Sardo, freshly grated
• 2 tbsp olive oil
• 1 can tomatoes, chopped, 400 g
• 200 ml vegetable stock
• some salt and pepper
• 1 pinch(s) of sugar
• e.g. paprika powder
• e.g. lemon juice
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Cook the rigatoni in boiling, lightly salted water until al dente, then drain. Trim and wash the broccoli, divide it into small florets, and blanch it in boiling, lightly salted water for about 3 minutes. Then refresh it in ice water and drain. Halve the bell peppers, trim them, and cut them into diamond-shaped pieces. Wash, trim, and halve the cherry tomatoes. Peel and dice the shallot and garlic cloves. Rinse the basil and thyme, shake dry, and chop the leaves. Drain the mozzarella, pat dry, and dice finely. Preheat the oven to 200°C (top/bottom heat), or 180°C (fan). Heat the olive oil in a wok, large non-stick pan, or roasting pan and fry the bell peppers. Add the diced shallots and garlic, and the halved cherry tomatoes, and fry for about 3-4 minutes. Then add the chopped tomatoes and vegetable stock and simmer for about 10 minutes. Season to taste with a pinch of salt, a few grinds of mixed or black pepper, a pinch of sugar, and, if desired, a little paprika and a squeeze of lemon juice. Then stir in the broccoli florets, rigatoni, chopped basil, and thyme. Fold in the freshly grated provolone or Fiore Sardo and half of the mozzarella cubes. Transfer everything to a buttered baking dish and bake in the preheated oven for about 20 minutes. Serve with fresh ciabatta and a green salad.