Vegetable noodle casserole

Ingredients for 4 servings:

• 2 onions
• 2 carrots
• 1 zucchini
• 1 bell pepper
• 1 clove(s) garlic
• 100 ml vegetable stock
• 500 ml tomato(s), pureed
• 3 tbsp tomato paste
• 2 tsp paprika powder
• some basil, fresh or dried
• some oregano
• salt and pepper
• 500g fusilli
• olive oil
• 200 g Gouda, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

vegetarian and delicious

Dice the onions, carrots, zucchini, and bell peppers. Meanwhile, cook the fusilli in salted water according to the package instructions until al dente, drain, and leave in the pot. Sauté the onions in a deep pan until translucent. Crush the garlic and add to the pan with the remaining vegetables. Add the tomato paste, paprika, basil, and oregano, fry briefly, and deglaze with the vegetable stock. Simmer over low heat for about 15 minutes. Add the passata and season with salt and pepper. Bring back to a boil and then add to the pasta. Transfer to a suitable baking dish. Sprinkle with the cheese and bake at 220°C for about 20-30 minutes, depending on how browned it is. Serve with a light salad.