Maultaschen casserole with vegetables and tomato sauce

Ingredients for 4 servings:

• 4 Maultasche(s) from the refrigerated section
• 1 zucchini
• 2 bell peppers
• 150 g bacon, streaky, diced
• 1 can of tomatoes, peeled
• 150 g sour cream
• 150 ml vegetable stock, alternatively instant broth, prepared according to instructions
• 1 tsp chili powder, alternatively fresh chili
• 1 tbsp tomato paste, 3-fold concentrated
• 1 tbsp butter
• 1 large garlic clove(s)
• 200 g cheese, grated (Gouda and Mozzarella 70/30)
• 1 pinch of salt
• 1 pinch(s) pepper, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the zucchini and bell pepper into approximately 1 x 1 cm pieces and store separately. Cut the Maultaschen into strips (about half a thumb thick). Preheat the oven to 200°C. Fry the bacon in a non-stick pan without adding any more oil until completely browned and crispy. Remove from the pan with a ladle, transfer to a bowl, and set aside. Melt the tablespoon of butter in the pan and fry the Maultaschen strips with the remaining bacon fat. Season with fresh pepper. Set aside with the bacon and bell pepper. Briefly fry the zucchini in the remaining fat until golden brown and deglaze with the canned tomatoes. Roughly chop the tomato pieces with a spatula. Then add the broth and the cup of sour cream. Bring to a boil briefly, season with salt, pepper, and chili, and transfer to a casserole dish. Add the Maultaschen, bacon, and raw bell peppers. Press everything down slightly so that it’s almost covered with sauce. Spread the cheese evenly over the ingredients and bake the casserole at 200°C for 15-20 minutes. Finally, switch to “grill” to allow the cheese to brown nicely.