Colorful Pasta Bake with Zucchini and Bell Pepper

A mild, colorful pasta bake with zucchini and bell pepper in a creamy tomato sauce under a golden-brown cheese crust. It can be prepared in advance and goes down well with children.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 400 g Penne
• 2 Stück Zucchini
• 1 Stück red bell pepper
• 1 Stück onion
• 1 Stück garlic clove
• 1 EL olive oil
• 400 ml strained tomatoes
• 0.5 TL dried oregano
• 2 Stück eggs
• 250 ml milk
• 200 g crème fraîche
• 150 g Gouda, grated
• salt
• pepper

Method

1. Preheat the oven to 200 °C (conventional heat, top and bottom).
2. Cook the pasta in plenty of salted water until al dente, about 2 minutes less than the package directions, then drain and set aside.
3. Finely dice the onion and garlic and sauté in olive oil in a large pan until translucent.
4. Cut the zucchini and bell pepper into small cubes, add them to the pan and simmer for about 5 minutes.
5. Stir in the strained tomatoes, oregano, salt and pepper and let everything simmer for 5 minutes.
6. Fold the pasta into the vegetable sauce and transfer everything to a greased baking dish.
7. Whisk the eggs, milk and crème fraîche in a bowl and season with salt and pepper.
8. Pour the egg mixture over the pasta and sprinkle the grated Gouda evenly on top.
9. Bake the casserole for about 20 minutes, until the cheese crust is golden brown, and serve warm.