Cottage cheese and zucchini pasta casserole

Ingredients for 2 servings:

• 1 onion(s), diced
• 2 tbsp butter
• 1 zucchini, diced
• 200 g cottage cheese
• 200 g herb curd
• 1 bunch of chives
• 6 tbsp cream
• 1 pepper, red, diced
• salt and pepper
• 100 g Emmental cheese, grated
• 200 g pasta shells
• Butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Fry the diced onion in the butter until translucent. Add the diced zucchini and pepperoni and fry. Remove from the heat and stir in the cottage cheese, herb curd, chives, and cream. Season with salt and pepper. Cook the pasta until al dente, then drain. Transfer to a buttered, ovenproof dish and toss with the cottage cheese mixture and Emmental cheese. Bake in a preheated oven at 170°C for approximately 15-20 minutes.