Stuffed pasta with vegetable ragout and mozzarella

Ingredients for 3 servings:

• 250 g pasta, short tube pasta (e.g. Rigatoni)
• 150 g zucchini
• 100 g carrot(s)
• 50 g celeriac
• 2 medium-sized onions, red (chopped)
• 2 cloves garlic (finely chopped)
• 2 tbsp tomato paste
• 1 sprig(s) rosemary, (chopped)
• 1 sprig(s) thyme, (chopped)
• 200 g mozzarella (cut into small cubes)
• 70 g Parmesan cheese (grated)
• 250 ml vegetable stock
• Sugar
• salt and pepper
• chili powder
• olive oil

Instructions

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

Cook the pasta in plenty of salted water until al dente. Rinse with cold water and arrange in an upright, tightly packed layer in a suitable baking dish. Finely dice the zucchini. Peel the root vegetables and roughly mince them (you can also chop them very finely in a food processor). Sauté the onions and garlic in oil, add the vegetables, cook until well browned, add the tomato paste, a pinch of sugar, and herbs, stir briefly, season with salt, pepper, and a little chili. Pour in the stock and simmer gently for 15 minutes. Then fill the pasta! Sprinkle the whole thing with mozzarella and Parmesan, drizzle with olive oil, and bake in the oven at 180°C for about 20 minutes.