Mushroom and zucchini pasta casserole

Ingredients for 4 servings:

• 350 g pasta
• 1 large onion(s)
• 2 cloves garlic
• 250 g mushrooms
• 1 zucchini
• 250 ml vegetable stock
• 3 tbsp cream cheese, natural
• 20 g herb butter
• 1 pack of grated cheese (e.g. Emmental)
• some Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cook the pasta according to the instructions. Preheat the oven to 150°C (I use top/bottom heat). Meanwhile, finely dice the onion and fry until translucent, press the garlic and add it. Then dice the zucchini and add it, fry briefly, then add the mushrooms, diced to roughly the same size. Once everything is nicely browned, deglaze with the stock, bring to a boil briefly, then stir in the herb butter and cream cheese. Let everything simmer for a while. Meanwhile, drain the pasta and toss it in the baking dish with the Parmesan cheese, then add the vegetables and mix everything together. Sprinkle everything with plenty of cheese and then place in the preheated oven at 150°C. Once the cheese is well melted, increase the temperature to 220°C and wait until the cheese is crispy brown.