John Myers
Spaghetti with Vegetable Casserole
The perfect spaghetti with vegetable casserole recipe with a picture and simple step-by-step instructions.
- 250 g Spaghetti
- 300 g Tomatoes
- 1 piece Onion
- 2 toe Garlic
- 3 piece Zucchini
- 1 piece Leek
- 2 piece Red peppers
- 100 g Freshly grated Parmesan
- 50 g Butter
- 1 tsp. Dried oregano
- 2 Tbsp. Breadcrumbs
- 4 tbsp Olive oil
- 1 quantity Salt
- 1 quantity Pepper from the grinder
- Boil the spaghetti in salted water until al dente. During this time, cut the zucchini, paprika and leek into large cubes, fry briefly in the pan with olive oil, then finely chop the onion with the garlic and add, peel the tomatoes and cut into cubes, add to the pan with the vegetables and continue to fry until they are a good mixture is formed, season with oregano, salt and pepper.
- Drain the spaghetti, arrange in the round shape, spread the vegetables on top, sprinkle with Parmesan cheese and breadcrumbs, spread the butter in small pieces over the whole and bake in the preheated oven at 180 ° C for 40 minutes until it turns golden brown.
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