Julie's pasta, vegetable and tomato casserole

Ingredients for 4 servings:

• 350 g pasta (e.g. fusilli)
• 1 zucchini
• 1 carrot(s)
• 3 large mushrooms
• 2 stalk(s) celery with leaves
• 1 small chili pepper(s)
• 3 tbsp olive oil
• 3 cloves garlic
• 1 large can of chopped tomatoes (800 ml)
• 1 tsp, heaped salt
• 1 tsp, heaped oregano, dried
• 2 tbsp parsley, roughly chopped
• 1 small bunch of basil
• 3 tbsp tomato paste
• 1 pinch(s) of sugar
• 1 tbsp sour cream
• 200g mozzarella
• 100 g Parmesan or Pecorino, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with celery – for a very special taste

Cook the pasta according to the package instructions until al dente. Chop the chili pepper very finely. Clean the celery, setting the leaves aside for the sauce, and finely dice the stalks. Clean the zucchini, carrot, and mushrooms and cut them into thin slices. Heat a little olive oil, add the diced celery, and sauté. After about 5 minutes, add the remaining vegetables and sauté for another 5-8 minutes, until the juices start to run. Meanwhile, heat the remaining oil in a saucepan. Peel the garlic and add the cloves whole to the oil. Roast briefly, then deglaze with the chopped tomatoes. Let it simmer for about 10 minutes. Wash the parsley and basil, shake dry, and roughly chop along with the celery leaves. Add to the tomato sauce along with salt, oregano, and tomato paste. Bring back to a boil briefly, then turn off the heat. Purée the sauce with a hand blender and season with sugar and sour cream. Mix the pasta with the sauce and vegetables and place in a large baking dish. Top with sliced ​​mozzarella and sprinkle with grated Parmesan cheese. Bake in a preheated oven at approximately 180°C (convection oven) for about 20-25 minutes. Tip: You can vary the vegetables in this recipe depending on the season, for example, using eggplant or bell peppers.