Vegetable noodle casserole

Ingredients for 4 servings:

• 200 g whole wheat pasta
• 600 g vegetable mix
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp oil
• 40 g tomato paste
• 1 can tomatoes, chopped
• 1 tbsp vegetable broth
• 10 g butter
• 20 g flour
• 200 ml milk
• 100 g cheese, grated
• salt and pepper
• Herbs, Italian
• Paprika powder
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

light Mediterranean casserole – easy to prepare

Cook the pasta in salted water for about half the specified time; it will continue cooking in the oven. Vegetable sauce: Finely dice the onion and garlic and sauté in oil, add the vegetables (frozen if desired) and fry for a few minutes. Add the paprika and tomato paste, fry briefly, then deglaze with the tomatoes and a little water, if desired. Add the vegetable stock and spices and simmer for a few minutes. Season with salt and pepper. Béchamel sauce: Melt the butter in a saucepan, stir in the flour and fry briefly, then deglaze with the milk. Simmer for 10 minutes, season with salt, pepper, and nutmeg. Mix the half-cooked pasta with the vegetable sauce and pour into a baking dish. Pour the béchamel sauce over the top. Sprinkle the casserole with cheese and bake in an oven preheated to 200°C (top/bottom heat) for about 30 minutes.