Quick veggie pasta bake

Ingredients for 4 servings:

• 400 g penne or fusilli
• 200 g cream
• 1 bag of grated Gouda cheese, approx. 150 g
• 400 g tomatoes, chopped
• ½ tube(s) tomato paste
• 3 tbsp, heaped peas, from the can
• 3 tbsp, heaped corn, from the can
• 1 large bell pepper(s), red
• 1 m.-sized onion(s)
• 3 garlic cloves
• salt and pepper
• Paprika powder
• Herbs, Italian
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Boil water for the pasta and preheat the oven to 200°C fan/convection oven. In the meantime, clean and finely dice the bell pepper. Finely chop the onion. Heat a little oil in a pan and sauté the onions. Crush the garlic, add it, and fry briefly. As soon as the water for the pasta boils, add salt and pre-cook the pasta. Don’t let the pasta cook completely; let the oven do the rest. Add the tomato paste to the onion and garlic and fry everything briefly. Deglaze with the cup of cream and mix. Add the can of chopped tomatoes and season the sauce with salt, pepper, and a little paprika, if desired. Bring the sauce to a boil. Add the vegetables and simmer over medium heat. After about 10 minutes, season the sauce again to taste. Add the pasta to the casserole dish, mix well with the sauce, and press down lightly. I added a splash of warm water (to taste). Sprinkle the cheese over the top and bake the casserole on the middle rack of the oven for about 20-25 minutes. When the cheese turns brown, the dish is done. I used a slightly larger casserole dish, which didn’t fill it completely. For 4 servings, one serving has 500 calories.