Ingredients:

• 400g Schnitzer organic fusilli
• 1 zucchini
• 1 red bell pepper
• 1 small onion
• 2 tbsp olive oil
• 400ml tomato purée (passata)
• 200g diced tomatoes
• 150ml vegetable broth
• 150g grated cheese
• Salt, pepper
• 1 tsp dried oregano and 1 tsp dried basil or Italian herbs, to taste

Instructions:

1. Cook the fusilli in lightly salted water for about 5 minutes, drain, and place in a baking dish.
2. Cut the zucchini and bell pepper into pieces and peel and finely chop the onion.
3. Add oil to a pan, add the onion pieces and sauté until translucent.
4. Add the zucchini and bell pepper and fry for a few minutes.
5. Add the tomato purée, diced tomatoes, vegetable broth, and spices to the vegetables and let simmer slightly.
6. Combine the tomato sauce with the pasta in the baking dish and sprinkle everything with cheese.
7. Bake in the oven at 180°C for about 20 - 25 minutes until the cheese has melted.