Pasta Bake with Zucchini and Bell Pepper
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta
- 200 g red pepper (s)
- 200 g bell pepper (s), yellow
- 200 g zucchini
- 150 g cheese (wine cheese), freshly rated
- 1 tablespoon olive oil
- 50 g butter
- 30 grams flour
- 300 ml vegetable stock
- 150 ml cream
- salt and pepper
- basil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in boiling salted water for about 10 minutes.
- Rinse and clean the peppers and cut into cubes. Wash and clean the zucchini, halve lengthways and slice crossways. Drain and drain the pasta. Mix the pasta and vegetables and place in a baking dish.
- Mix the basil, 75 g of the cheese and olive oil. Preheat the oven to 200 ° C.
- Drain the butter, dust the flour over it and sweat while stirring. Gradually pour in the broth and cream and simmer for approx. 5 minutes. Gradually stir in the remaining 75 g cheese. Season to taste with salt and pepper. Pour the sauce over the casserole. Then spread the cheese mixed in oil and basil on the casserole.
- Put in the oven and bake for about 30 minutes. Serve hot.
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