Eichkatzerl`s Maultaschen Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pack dumplings (soup dumplings)
- 200 g mushrooms
- 2 small zucchini
- 1 medium onion (s)
- 0.5 tube ½ tomato paste
- Basil, dried
- Rosemary, dried
- Oregano, dried
- Garlic, granulated
- paprika powder, noble sweet
- Salt and pepper
- sugar
- 1 tablespoon flour
- 0.25 liter ¼ water
- 1 scoop mozzarella
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Clean and chop the zucchini and mushrooms. Heat 1 tablespoon of olive oil in a pan and fry the vegetables. Season with salt, pepper and granulated garlic. Grease a baking dish and distribute the fried vegetables in it.
- Place the soup dumplings side by side on the vegetables.
- Peel the onion and chop finely. Heat 1 tablespoon of olive oil in a saucepan and sweat the onion in it. Add the tomato paste, herbs and paprika powder and sweat everything again. Make sure it doesn`t get too dark. Dust the flour over it and pour the water over it. Season the sauce with salt, pepper and sugar and simmer for about 5 minutes. Season everything again to taste and pour over the dumplings and vegetables.
- Cut the ball of mozzarella into small cubes and spread over the casserole.
- Put in the preheated oven (200 ° C top / bottom heat; 180 ° C hot air) and bake for approx. 30 - 40 minutes.
- A fresh salad goes wonderfully with it.
- The whole thing becomes vegetarian if you use vegetable munchies. Of course, you can use any other vegetable instead of zucchini and mushrooms (leftovers are especially good). The dried herbs can also be replaced with fresh ones.
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