Tortiglioni zucchini casserole

Ingredients for 4 servings:

• 2 small zucchini
• 3 mushrooms
• 2 shallots
• 2 garlic cloves
• 250 g tortellini
• salt water
• 2 packs of chopped tomatoes, 390 g each
• 1 tbsp tomato paste
• 100 ml red wine
• 200 g Emmental cheese, grated
• n. B. Herbs, Italian
• Olive oil for frying

Instructions

Working time approx. 1 day 1 hour; Cooking/baking time approx. 1 day 6 hours; Total time approx. 2 days 7 hours

vegetarian

Finely dice the shallots and finely chop the garlic cloves with a kitchen knife (do not press them!). Thinly slice the zucchini and mushrooms. Pre-cook the pasta in salted water, but leave it firm to the bite, as it will continue to cook! Heat the shallots and garlic in the olive oil. Then fry the zucchini and mushrooms. Add the tomato paste (careful, it burns quickly!). Deglaze with red wine and simmer. Then add the diced tomatoes and season with herbs, salt, and pepper. Reduce the heat to low. Transfer the pasta and vegetable sauce to a baking dish, sprinkle with the cheese, and bake at 180°C (top/bottom heat). The cheese shouldn’t get too brown! It tastes best when it’s just melted.