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🍝 Pasta Bake with Zucchini and Tomatoes

650 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Cherry tomatoes 250 g
• Zucchini 2 pcs.
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Fusilli 500 g
• Oil 2 tbsp
• Pepper, black ground pinch
• Sugar pinch
• Crème fraîche 200 g
• Gouda, grated 150 g
• Basil, fresh 25 g

Instructions

1. 1. Preheat the oven to 180 °C (convection). Boil about 5 l of salted water in a large pot. Wash the tomatoes and halve them. Wash the zucchini, trim the ends, and grate coarsely. Halve, peel, and dice the onion and garlic.
2. 2. Boil the pasta in the boiling salted water for approx. 8 minutes until al dente. Heat oil in a pan on high heat and sauté the onions, garlic, and zucchini for about 4 minutes. Add the tomatoes and season with salt, pepper, and sugar.
3. 3. Drain the pasta in a colander. Then add it to the pan and mix everything with crème fraîche. Fill the pasta together with the vegetables into a baking dish, sprinkle with cheese, and bake in the oven for approx. 20 minutes until golden brown.
4. 4. In the meantime, wash the basil, shake it dry, and pluck the leaves from the stems. Take the bake out of the oven, divide onto plates, and garnish with basil. Enjoy your meal!

Nutrition per serving

• kcal: 650
• Protein: 22 g · Fett/Fat: 34 g · Carbs: 65 g