Summer Pasta Bake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g noodles, (croissant noodles)
- 1 large onion (s), or 4 spring onions, finely sliced
- 2 zucchini, sliced
- 1 red pepper (s), cut into small cubes 25; cm
- 3 tomato (s), diced
- 1 tablespoon tomato paste
- 125 g mozzarella, diced
- 150 g Emmentaler, or mountain cheese, rated
- 2 tablespoon herbs, mixed, (rosemary, peppermint, basil, thyme, oregano) chopped
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook the croissants in salted water according to the instructions and strain. Heat 2 tablespoons of olive oil in a pan, roast the onion and zucchini over high heat, add the tomato paste, toast briefly. Then roast the remaining ingredients over a high heat for 5 minutes and turn them so that nothing burns. If possible, there should be no liquid in the finished mass. Add the herbs, season well, mix in the croissants, season again to taste.
- Grease a baking dish with olive oil, pour in a third of the mixture, sprinkle with Emmentaler. Pour in the second third, sprinkle with mozzarella. Put the last third on top and sprinkle thickly with Emmentaler. Drizzle with olive oil, place in the cold oven and bake for approx. 35 minutes at 160 ° C fan oven.
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