Noodle Vegetable Gratin

Ingredients

• 400 g fusilli
• Salz
• 1 large zucchini
• 1 large onion
• 1 Garlic clove
• 1 red bell pepper
• 100 g corn (canned)
• 40 g black olives (canned)
• 80 g Greek shepherd cheese
• 80 g grated Emmental
• 2 tbsp olive oil
• 1 tsp tomato paste
• 400 g passata (canned)
• 0.5 tsp Dried oregano
• 0.5 tsp dried thyme
• Salz
• Pfeffer (ground)
• Zucker
• 1 tsp aged balsamic vinegar
• Olive oil for greasing the dish(es)

Instructions

1. 1.

   Preheat oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Cook pasta in a large pot of boiling salted water until al dente. Drain, rinse with cold water, and set aside.

3. 3.

   Wash, trim, halve lengthwise, and slice zucchini into thin rounds. Peel, halve, and finely slice onion. Peel garlic and dice finely. Wash bell pepper, halve, remove seeds and white membranes, and cut into strips. Drain corn and olives. Crumble shepherd cheese and mix with Emmental.

4. 4.

   Sauté onion and garlic in a pan with hot olive oil until translucent. Add tomato paste, cook briefly, then deglaze with passata. Add zucchini, bell pepper, olives, corn, oregano, thyme, salt, pepper, sugar, and balsamic vinegar; season to taste.

5. 5.

   Combine pasta with the vegetable mixture and transfer to a greased baking dish or four small ramekins. Sprinkle cheese mix on top and bake for about 20 minutes until golden brown.