Pasta with vegetables and cheese crumbles

Ingredients for 4 servings:

• 300 g pasta (e.g. Maccronelli)
• 2 bell peppers, red and green
• 1 m.-large zucchini
• 1 onion(s), red
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 125 g bacon, diced
• 1 can of chopped tomatoes (400 g)
• 5 g salt
• 1 pinch of pepper
• 1 tsp marjoram, dried or fresh
• 1 tbsp Italian herbs, frozen
• 1 tsp, heaped paprika powder, sweet
• 1 tsp sugar
• 50 g Parmesan, freshly grated
• 50 g breadcrumbs
• 70 g herb butter, cold

Instructions

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

Cook the pasta in boiling salted water until al dente, about 8 minutes, drain well in a colander, and let it drain well. Clean, wash, and finely dice the bell peppers and zucchini. Peel and finely dice the onion and garlic. Heat the oil in a large pan. Sauté the onion and garlic, add the bacon and tomato paste, then add the diced bell peppers and zucchini, and sauté everything for about 3 minutes. Season well with salt, pepper, sugar, paprika, and herbs. Deglaze with the chopped tomatoes and about 50 ml of water. If desired, add 1 teaspoon of stock for flavor, bring to a boil, and simmer for 10 minutes. Meanwhile, preheat the oven to 180°C (fan oven). For the crumble: Knead the finely grated Parmesan cheese with the breadcrumbs and herb butter into crumbles. Mix the pasta and sauce together and transfer to an ovenproof casserole dish. Spread the crumbles evenly over the top. Place in the oven and bake for about 20-25 minutes. Vegetarians can omit the bacon.