Summary

Ingredients

• 350 g pasta, (e.. fussili)
• 1 zucchini
• 1 carrot (s)
• 3 large mushrooms
• 2 stalks celery, with leaves
• 1 small chilli pepper (s)

For the sauce:

• 3 tablespoon olive oil
• 3 cloves garlic
• 1 gr.can (s) tomato (s), chopped (800 ml)
• 1 teaspoon, heaped salt
• 1 teaspoon, heaped oregano, dried
• 2 tablespoon parsley, roughly chopped
• 1 small Bunch basil
• 3 tablespoon tomato paste
• 1 pinch (s) sugar
• 1 tablespoon sour cream
• 200 g mozzarella
• 100 g parmesan or pecorino cheese

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet.
2. Finely chop the chilli pepper. Clean the celery, set the leaves aside for the sauce and finely dice the sticks. Clean the zucchini, carrot and mushrooms and cut into thin slices.
3. Heat a little olive oil, add the celery cubes and sauté. After about 5 minutes add the remaining vegetables and cook for another 5-8 minutes until juice comes out.
4. Meanwhile, heat the remaining oil in a saucepan. Peel the garlic and add the cloves to the oil in one piece, toast briefly and then deglaze with the chopped tomatoes. Let it boil down for about 10 minutes. Wash the parsley and basil, shake dry and coarsely chop together with the celery leaves. Add to the tomato sauce with salt, oregano and tomato paste. Bring it to the boil again briefly and then switch off the stove. Puree the sauce with the hand blender and season with sugar and sour cream.
5. Mix the pasta with the sauce and vegetables and place in a large baking dish. Top with the sliced mozzarella and sprinkle with grated parmesan.
6. Bake in a preheated oven at approx. 180 ° C (convection) for about 20-25 minutes.
7. With this recipe you can vary the vegetables depending on the season, e.g. also use eggplants or peppers.