Vegetarian Pasta Bake (Pastagrateng)

Penne baked with tomato sauce, zucchini, bell pepper, mozzarella and parmesan.

Ingredients

• 300gPenne (dry, Rema)
• 1 small (~200g)Squash grønn (zucchini)
• 1 medium (~180g)Paprika rød
• 1/2 medium (~80g)Red or yellow onion
• 2 cloves (~6g)Garlic
• 1 can 400gTomater finhakkede Petti
• 1 pack 180gMozzarella Revet 22% R
• 40gParmesan revet (from home stock)
• 1 tbsp (14g)Olive oil
• to tasteDried oregano, salt, pepper

Instructions

1. Preheat oven to 200°C.
2. Boil pasta in salted water 2 min less than package (very al dente); drain.
3. Heat oil in pan; sauté onion 2 min, add garlic + oregano, then crushed tomatoes. Season; simmer 10 min.
4. Combine pasta, sauce, raw zucchini (half-moons), and bell pepper (chopped) in a large oven dish. Mix.
5. Top with grated mozzarella and parmesan.
6. Bake 20-25 min until golden and bubbling.
7. Rest 5 min; serve. Portion ~1000g into 2 lunch containers.