Soup vegetables – noodle – casserole

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 1 large can of tomatoes
• 250 g pasta
• 2 m.-large onion(s), red
• 1 ½ bags of cheese, grated
• 2 ½ tbsp olive oil
• 1 ½ liters of water
• some oregano
• salt and pepper
• optional spice(s) of your choice
• Fat for the mold

Instructions

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

First, chop the soup vegetables (or grate them) and fry them in olive oil with the diced onions. Finely chop the canned tomatoes, then add them to the vegetable/onion mixture and heat through. The entire mixture is thinned with approximately 1.5 liters of water until a thin soup forms. Season with salt, pepper, oregano, and any other spices (to taste). Alternate the uncooked pasta and the thin vegetable mixture in a greased baking dish, then sprinkle the grated cheese over the top. Bake at 180°C for approximately 25 minutes, until a nice golden-brown layer of cheese has formed. It’s important to add enough water to the vegetable mixture, otherwise the pasta won’t cook through.