Macaroni Tuscany Casserole

Ingredients for 4 servings:

• 400 g pasta
• 250 g zucchini
• 250 g mushrooms
• 150 g diced ham
• 1 can of tomatoes, chopped
• 2 m.-large onion(s), diced
• 2 clove(s) garlic, squeezed
• 200 g cheese, grated
• 2 tbsp oil
• Paprika powder
• Salt
• pepper
• rosemary
• Thyme
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Macaroni baked with zucchini, mushroom, and tomato sauce

Wash the zucchini and slice thinly. Briefly rinse or brush the mushrooms and slice them. Heat the oil in a pan and sauté the onion and garlic. Then add the mushrooms. Once the mushrooms are lightly browned, add the zucchini, ham, and shortly after, the tomatoes. Season with salt, pepper, paprika, rosemary, and thyme and simmer over medium heat for about 10 to 15 minutes. Meanwhile, cook the macaroni in salted water for about 8-10 minutes. Then place the macaroni and sauce in two layers (starting with the pasta) in a lightly greased baking dish and sprinkle with cheese. Bake in a preheated oven at 200°C for about 20 minutes, until the cheese is golden brown. Serve hot. Tips: You can also use fresh tomatoes. These need to be cooked briefly, then peeled and diced. If you don’t mind calories and want to add a little extra flavor, you can add some Béarnaise sauce to the sauce.