Pasta casserole with zucchini and peppers

Ingredients for 4 servings:

• 300 g pasta
• 200 g bell pepper(s), red
• 200 g bell pepper(s), yellow
• 200 g zucchini
• 150 g cheese (wine cheese), freshly grated
• 1 tbsp olive oil
• 50 g butter
• 30 g flour
• 300 ml vegetable stock
• 150 ml cream
• salt and pepper
• basil

Instructions

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

Cook the pasta in boiling salted water for about 10 minutes. Rinse the bell peppers, trim and dice. Wash and trim the zucchini, halve lengthwise and slice crosswise. Drain the pasta and let it drain. Mix the pasta and vegetables and place in a baking dish. Mix the basil, 75g of the cheese, and olive oil. Preheat oven to 200°C. Melt the butter, sprinkle with flour, and sauté while stirring. Gradually add the stock and cream and simmer for about 5 minutes. Gradually stir in the remaining 75g of cheese. Season with salt and pepper. Pour the sauce over the casserole. Then spread the cheese mixed with the oil and basil over the casserole. Place in the oven and bake for about 30 minutes. Serve hot.