Pan Pasta Vegetable Gratin "Ratatouille"

Ingredients

• 350 g Hilcona (pan pasta dried tomato & grilled eggplant)
• 2 packs Hilcona (Sauce Napoletana)
• 1 red and 1 yellow bell pepper each
• 2 Zucchini
• 200 g mushrooms
• 2 tbsp olive oil
• salt, pepper, oregano
• 150 g grated gratin cheese
• 1 bunch Basil

Instructions

1. 1.

   Preheat oven to 180°C. Clean the bell peppers, rinse, and roughly dice them. Wash the zucchini and slice it. Pat the mushrooms dry with paper towels and quarter them. Heat oil in a pan, sauté the vegetables and mushrooms, seasoning with salt, pepper, and oregano. At the same time, in another pan with a little butter, cook the pan pasta for about 4 minutes while turning.

2. 2.

   Add Sauce Napoletana and pan pasta to the vegetables and stir well. Simmer everything over low heat for 3-4 minutes. Transfer the vegetable-pasta mixture into a baking dish, sprinkle with cheese, and bake at 180°C for about 10 minutes. Sprinkle with fresh basil and serve immediately.