Cheesy zucchini and bell pepper pasta bake

Based on 5 ratings

mary-linh

Community Member

Difficulty

Easy 👌
25
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
zucchini
yellow bell pepper
225 g farfalle
125 g mozzarella cheese
red onion
2 cloves garlic
1 tbsp olive oil
400 g canned crushed tomatoes
2 tsp dried oregano
50 g grated Parmesan cheese
salt
pepper
basil (for serving)

Utensils

  • cutting board
  • knife
  • frying pan
  • cooking spoon
  • pot
  • oven
  • baking dish
  • Step 1/3

    • zucchini
    • yellow bell pepper
    • 125 g mozzarella cheese
    • red onion
    • 2 cloves garlic
    • cutting board
    • knife

    Cut zucchini into half-moons. Halve and slice onion. Chop bell pepper, mince garlic, and slice mozzarella.

  • Step 2/3

    • 1 tbsp olive oil
    • 400 g canned crushed tomatoes
    • 2 tsp dried oregano
    • salt
    • pepper
    • frying pan
    • cooking spoon

    Add olive oil to a frying pan over medium heat and sauté onion until glossy. Then add oregano and garlic and let bloom, approx. 2 min. Add canned tomatoes, season generously with salt and pepper, and let simmer for 10 min.

  • Step 3/3

    • 225 g farfalle
    • 50 g grated Parmesan cheese
    • basil (for serving)
    • pot
    • oven
    • baking dish

    Preheat the oven to 180°C/350°F. Cook pasta in a pot of boiling salted water until very al dente, then drain and mix with tomato sauce, zucchini and bell pepper. Add the pasta mixture to a baking dish. Cover with mozzarella and grated Parmesan. Transfer to the oven and bake for approx. 25 min. Let cool for 10 min. before serving with fresh basil. Enjoy!

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