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🍝 Colorful Pasta Bake with Zucchini and Tomatoes

656 kcal · 30 min · 4 servings

Ingredients

• 400 g elbow macaroni
• salt
• 500 g tomatoes
• 400 g small zucchini
• 2 garlic cloves
• 1 red chili pepper
• 1 tsp chopped rosemary needles
• 1 tsp grated lemon zest
• 1 tbsp capers
• 125 g mozzarella
• 125 g Gorgonzola
• olive oil (for the dish)
• basil (for garnishing)

Instructions

1. 1. Boil plenty of water in a pot and add salt.
2. 2. Cook the pasta in it until it is still very firm (al dente).
3. 3. Drain the pasta and rinse it immediately with cold water to stop the cooking process.
4. 4. Let the pasta drain well.
5. 5. Preheat the oven to 180 degrees Celsius with top and bottom heat.
6. 6. Wash the tomatoes and the zucchini thoroughly.
7. 7. Remove the hard ends and stems from the vegetables.
8. 8. Cut the tomatoes and zucchini into small cubes.
9. 9. Peel the garlic cloves.
10. 10. Finely chop the garlic.
11. 11. Wash the chili pepper.
12. 12. Remove the stem and seeds of the chili.
13. 13. Also remove all white inner membranes to reduce the heat.
14. 14. Cut the chili into fine cubes.
15. 15. Put the drained pasta into a large bowl.
16. 16. Add the diced tomatoes and zucchini.
17. 17. Add fresh rosemary, the chopped garlic, and the chili cubes.
18. 18. Grate some lemon zest over the mixture.
19. 19. Add the capers.
20. 20. Season the mixture lightly with salt.
21. 21. Cube both types of cheese.
22. 22. Gently fold the cheese cubes into the pasta mixture.
23. 23. Shape the mixture decoratively into small nests.
24. 24. Fill the pasta nests into a lightly greased baking dish.
25. 25. Place the dish in the preheated oven.
26. 26. Bake the casserole for about 15 minutes.
27. 27. Take the casserole out when it is nicely golden brown.
28. 28. Garnish the dish with fresh basil leaves.
29. 29. Serve the casserole hot.

Nutrition per serving

• kcal: 656
• Protein: 27 g · Fett/Fat: 26 g · Carbs: 78 g