Pepper and zucchini casserole

Ingredients for 4 servings:

• 250 g pasta (fusilli)
• 2 red bell peppers
• 2 zucchinis
• 1 onion(s)
• 1 spring onion(s)
• 1 clove(s) garlic
• 500 g tomatoes, pureed
• 100 g crème fraîche
• 2 tbsp herbs, frozen 8-herb mix
• 1 tbsp tomato paste
• Salt
• pepper
• chili flakes
• 1 tsp vegetable stock, or Vegeta
• 200 g cheese (Emmental), grated
• 30 g butter
• 3 tbsp clarified butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Pre-cook the pasta for about 5 minutes in boiling salted water. Drain, add a knob of butter, and set aside. Dice the onion and vegetables, slice the spring onion into rings, and finely chop the garlic. Season the zucchini cubes well with salt. First, fry the onion, then the vegetables and garlic briefly in a hot pan with clarified butter. Meanwhile, heat the passata in a saucepan, dissolve the crème fraîche in it, and season with salt, pepper, chili flakes, and Vegeta. Add the frozen herbs. Now mix the vegetable mixture with the pasta and transfer everything to a buttered, ovenproof dish. Pour over the sauce, mix again, and sprinkle with the Emmental cheese. Bake the casserole in a preheated oven at 200°C (fan oven) for about 20 minutes on the middle rack, until the cheese has melted and is browned to taste.