John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 1 zucchini
- 1 red bell pepper(s)
- 150 g mushrooms
- 200 g pasta (e.g. croissants)
- salt and pepper
- 2 tbsp butter
- ½ bunch of herbs (e.g. parsley, chives or chervil)
- 400 g layered cheese or cottage cheese
- 100 g cheese (grated cheese)
- 6 tbsp cream
- possibly garlic
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
succeeds almost by itself
Peel and finely chop the onion. Wash and trim the zucchini. Halve the bell pepper, remove the seeds, rinse, and dice both. Trim the mushrooms, wipe them with a damp cloth, and slice them. Cook the pasta according to the package instructions until al dente. Meanwhile, heat the butter in a large pan and sauté the onion (or garlic if you like) until translucent. Add the vegetables and mushrooms and fry for about 5 minutes, stirring occasionally. Season with salt and pepper. Preheat oven to 170°C (150°C fan oven). Drain the pasta. Rinse the herbs and shake dry. Mix the cheese mixture with the cream and herbs, season with salt and pepper. Mix with the vegetables and fold in the pasta. Transfer everything to a greased baking dish, sprinkle with grated cheese, and bake in the oven for 15-20 minutes until golden brown. Tips: You can, of course, add some fried sausage and then stir it all into the sauce. I like to refine the sauce a bit with tomato paste. Don’t skimp on the seasoning.
Facebook Comments