Italian Pasta Bake with Herbs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g pasta (macaroni)
- 1 zucchini
- 3 bell peppers, red, yellow, green
- 3 clove (s) garlic
- Herbs, fresh: thyme, basil, oregano, sage
- 0.5 liter ½ vegetable stock
- 1 cup whipped cream
- 200 g cheese (Emmentaler or Gouda)
- 3 tablespoon breadcrumbs
- 2 tablespoon sauce thickener, light
- 1 can (s) tomato (s), chopped
- 1 onion (s)
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cook the macaroni al dente.
- Clean the peppers, zucchini and onion and cut into small pieces. Fry briefly in olive oil with minced garlic in a pan. Deglaze with vegetable stock and add the tomatoes. Briefly bring to the boil. Add the whipped cream, chopped herbs and sauce thickener.
- Mix the finished vegetable pan with the pasta in a baking dish. Grate the cheese and sprinkle with the breadcrumbs. Baked in the oven at around 180 ° for approx. 25 minutes.
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