Pasta casserole with peppers

Ingredients for 4 servings:

• 250 g pasta (croissants)
• 500 ml vegetable broth, instant, hot
• 1 cup of cream
• 3 half bell peppers, mixed
• ½ bunch of spring onions
• 1 tomato(s)
• 3 tbsp tomato paste
• 4 eggs
• 200 g cheese, grated
• some olive oil for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

without pre-cooking

Brush a baking dish with olive oil. Add the uncooked pasta. Pour the vegetable stock over the pasta. Let it simmer for a moment. Meanwhile, finely dice the spring onions, tomatoes, and bell peppers. I like to use a third each of the red, yellow, and green bell peppers and make a salad with the rest. Add the vegetables, tomato paste, and cream to the pasta. Separate the eggs, mix the egg yolks with about half of the cheese, and stir into the pasta and vegetable mixture. Beat the egg whites until stiff peaks form and fold gently into the mixture. Sprinkle the remaining cheese on top. Bake at 180°C on the middle rack for about 40 minutes.