Pasta bake with mozzarella

Ingredients for 1 servings:

• 85 g pasta as desired
• 1 m.-large zucchini
• 1 ball of light mozzarella
• 100 g puree (chickpea puree with pumpkin)
• 1 tbsp jam
• 100 g leek
• Black cumin
• salt and pepper
• some spice mix, oriental
• some vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with an oriental touch

First, cook the pasta until very al dente and set aside. Now preheat the oven to 200°C (top and bottom heat). Coarsely grate 2/3 of the zucchini into a saucepan, along with the mozzarella. Set some of the grated mozzarella aside for gratinating. Cut the rest of the zucchini into thumb-sized pieces and add it to the pan. Add the leek, chickpea puree, jam, and seasoning, and bring everything to a boil. Now add the cooked pasta, heat through, and then transfer everything to a baking dish. Sprinkle the reserved mozzarella over the top. Bake in the oven on the top rack for 10-15 minutes.