Pasta bake "Peperonata"

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 bell peppers, yellow
• 1 onion(s)
• 1 garlic clove(s)
• Oil for frying
• salt and pepper
• 1 rosemary sprig(s), fresh or dried
• 2 sprigs of thyme, fresh or dried
• 300 ml vegetable stock
• 1 tbsp balsamic vinegar
• 400 g pasta, e.g. spirelli
• 150 g gratin cheese, grated
• 2 tbsp breadcrumbs
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

vegetarian and easy to prepare

Halve the peppers, remove the seeds, peel if necessary, and cut into strips. I always leave the skin on. Peel and finely chop the onion, chop the garlic. Heat the oil in a pan and fry the vegetables for about 4 minutes. Season the vegetables with salt and pepper and add the herbs. Pick off the leaves. Pour in the stock and let the vegetables simmer for 15-20 minutes. Remove the pan from the heat and briefly puree the vegetables with a hand blender so that the sauce is still chunky. Season the sauce with salt, pepper, and balsamic vinegar. Cook the pasta in salted water according to the package instructions until al dente and drain. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan). Grease a baking dish and arrange half of the pasta in it. Pour the sauce over the pasta and top with the remaining pasta. Mix the cheese with the breadcrumbs and pour over the casserole. Bake the casserole for about 30 minutes, until the cheese is crispy. Let the casserole rest for about 10 minutes, then serve. This “Peperonata” pasta casserole is easy to make ahead. Simply top with the cheese and bake the casserole fresh! The dish contains approximately 515 calories per serving.