Pasta and ricotta casserole with Cabanossi

Ingredients for 4 servings:

• 500 g spiral noodles
• 1 jar tomato sauce (ricotta tomato sauce), 400 g
• 300 g mushrooms
• 150 g Cabanossi
• 1 medium-sized zucchini, approx. 200 g
• 1 m.-sized onion(s)
• 200 g sheep’s cheese
• 25 g margarine
• Salt and pepper, colorful from the mill
• Garlic
• Thyme
• Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of salted water until al dente, drain, and transfer to a large casserole dish. Slice the mushrooms, cut the Cabanossi in half lengthwise and cut into half-moons, and dice the zucchini and onion. Heat the margarine in a large pan, then fry the mushrooms, Cabanossi, zucchini, and onion until browned, seasoning with salt and pepper. If necessary, add a splash of water to aid cooking. Once everything is well browned, pour over the jar of ricotta sauce, mix well, and simmer for another 5 minutes at medium heat. Season with garlic, paprika, and thyme, then toss everything into the casserole dish with the pasta. Crumble the Balkan or feta cheese and sprinkle over the casserole. Bake in the oven for 10 minutes at 200 degrees Celsius (top/bottom heat), then grill for another 5 minutes at 250 degrees Celsius to brown the cheese a bit. Enjoy!