Noodle and Vegetable Pie

Peel the onion and cut into small pieces. Heat the rapeseed oil in a pan and sauté the onions until translucent. Add the spinach leaves and sauté briefly. Season with salt and pepper.

Cook the noodles in plenty of boiling salted water according to the instructions on the package until they are firm to the bite.

Cut the bell peppers into large pieces and add to the spinach, do not heat any more. Drain the pasta and add to the pan with the vegetables. Mix the eggs and ricotta, season with salt and pepper. Fold in a little Parmesan (about 20 grams). Pour egg and ricotta mixture into the pan and mix everything together well.

Preheat the oven to 180 degrees (convection 160). Brush a small springform pan (20 cm diameter) with butter. Put everything into the springform pan and serve with the rest of the Parmesan (about 40 gr.) Bake in the hot oven on a rack lined with baking paper in the lower third of the oven for about 50-60.

After 30 minutes, cover with a piece of baking paper. Let the pasta and vegetable tart cool in the springform pan for 10 minutes, then carefully remove. Divide the pasta and vegetable cake into four pieces and arrange on plates. We also had a salad with it.