Ingredients
– 1 cup uncooked pasta
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 zucchini, chopped
– 1 red bell pepper, chopped
– 400 g can diced tomatoes
– 1 teaspoon dried Italian herbs
– 250 g shredded cheese
– 1 cup sliced olives
Method
1. Start by cooking the pasta according to package instructions. Drain and set aside.
2. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, then sauté until they become soft.
3. Stir in the zucchini and red bell pepper. Cook them for a few minutes until they are tender.
4. Mix the diced tomatoes, dried herbs, olives, and cooked pasta into the pan. Stir everything well and let it cook for about 5 minutes.
5. Transfer the mixture to a baking dish and top with shredded cheese. Bake in the oven at 180 degrees Celsius for 20 minutes or until the cheese is bubbly.
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