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Pasta, zucchini and pepper gratin

updated

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Ingredients for 4 servings:

  • 500 g penne or other pasta
  • 200 g zucchini, diced
  • 200 g bell pepper(s), diced
  • 1 liter vegetable broth
  • 200 g crème fraîche or sour cream
  • 2 tbsp, heaped tomato paste
  • 2 tbsp, crushed paprika powder, hot
  • Herbs de Provence or oregano
  • 200 g mozzarella or gratin cheese mix from the refrigerated section

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

a vegetarian modified recipe by user “Versatil”

Place the raw pasta in a suitable ovenproof casserole dish. Arrange the zucchini and bell pepper cubes on top. Mix the liquids, excluding the crème fraîche, with the seasonings. Simmer the sauce for about 5 minutes, then add the crème fraîche, season to taste, and spread over the pasta. The pasta should just be covered. Sprinkle the grated cheese over the pasta and bake in a preheated oven at 175–180°C (top/bottom heat) for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta, zucchini and pepper gratin

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