John Myers
Ingredients for 3 servings:
- 300 g pasta
- 5 eggs, hard-boiled (good for leftover Easter eggs)
- 2 carrots, cleaned and cut into small cubes
- 1 m.-large zucchini, diced
- 1 onion(s), chopped
- 1 garlic clove(s), chopped
- 1 can tomatoes, chopped, 400 g
- 1 cup sour cream, 200 g
- 1 tbsp tomato paste
- 100 ml vegetable stock
- salt and pepper
- Paprika powder
- chili powder
- rosemary
- Thyme
- oregano
- basil
- 1 bag of Emmental cheese, grated, approx. 200 g
- some olive oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
good use of leftovers
Cook the pasta in salted water until al dente. Sauté the onion and garlic cubes in olive oil. Add the carrots and zucchini cubes and sauté briefly. Add the tomatoes and tomato paste and stir well. Simmer gently for about 5 minutes. Stir in the sour cream and season to taste with spices and herbs. Slice the eggs. Place a layer of drained pasta in a greased baking dish. Arrange the egg slices on top and cover with the vegetable and tomato sauce. Continue layering until all the pasta is used up. The sauce should be the last layer. Sprinkle with cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes.
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