One-Pot Pasta Casserole

Ingredients

• 1 Shallot
• 1 Garlic clove
• 1 handful herbs (5 g each; e.g., thyme, rosemary, oregano)
• 1 tbsp Olive Oil
• 800 g passata
• 150 ml Vegetable broth
• Salt
• Pepper
• 100 g heavy cream
• 150 g chickpeas (canned; drained weight)
• 100 g roasted red peppers (in oil)
• 80 g marinated artichokes (in oil)
• 100 g zucchini (in oil)
• 4 dried tomatoes (in oil)
• 100 g feta (45 % fat in dry matter)
• 125 g mozzarella (45 % fat in dry matter)
• 400 g whole‑grain fusilli
• 0.5 bunch basil (10 g)

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Wash, pat dry, and finely chop the herbs. Lightly oil a baking dish.

2. 2.

   Whisk together passata, vegetable broth, herbs, shallot, garlic, salt, pepper, and cream to form a sauce.

3. 3.

   Drain the chickpeas and let them dry. Drain the marinated vegetables and dried tomatoes, reserving 1 Tbsp of their oil; cut everything into small pieces. Dice the feta and slice the mozzarella.

4. 4.

   Add the pasta, chickpeas, feta, dried tomatoes, and marinated vegetables to the dish. Pour the tomato sauce over them. Top with mozzarella, drizzle with the reserved oil, and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 30–35 minutes until the pasta is cooked.

5. 5.

   Meanwhile wash and pat dry the basil. Let the casserole cool briefly before sprinkling it with basil.