Pasta bake

Ingredients for 4 servings:

• 40 g butter
• 1 m.-sized onion(s)
• 2 garlic cloves
• 200 ml white wine
• 300 ml milk
• salt and pepper
• 1 ½ tbsp vegetable broth, granulated
• 1 tsp, heaped paprika powder, sweet
• 1 tbsp tomato paste
• 1 ½ tbsp flour
• 2 tbsp chives, finely chopped
• 400 g dough (pasta dough), fresh (bought or homemade)
• 400 g mushrooms
• 15 cocktail tomatoes
• 1 zucchini
• 2 bell peppers, yellow and red
• 1 handful of black olives, without stones
• 3 tbsp pizza seasoning
• Grated cheese for topping

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

filled pasta snails with Italian vegetables

Finely dice the onion and fry it in butter with the crushed garlic cloves. Dust everything with flour, fry until lightly browned, stir, and deglaze with white wine. Now pour in the milk. Season the sauce with salt, pepper, granulated stock, paprika, and tomato paste, and mix in the chives. Cut the mushrooms and all the vegetables into roughly equal-sized cubes and mix them in a bowl with the pizza seasoning, salt, and pepper. The diced vegetables shouldn’t be too large, otherwise you won’t be able to roll up the dough properly later. Collect the juices from the vegetables and add them to the sauce. Roll out the pasta dough into a thin rectangle, place it on a kitchen towel, and top with the vegetables. Roll it up using the towel. Cut the roll into slices with a sharp knife and place the slices in the greased baking dish. Pour the sauce over the pasta, scoop out the garlic, and sprinkle everything with cheese. Bake at 170°C for 25 minutes.