Heat the oven to 190 °C. Cook gluten-free pasta as directed, keeping it firm, then drain.

Ingredients

• 300 gPasta, gluten-free, corn, dry
• 300 gSquash, summer, zucchini, includes skin, raw
• 250 gMushrooms, white, raw
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 180 gCheese, mozzarella, whole milk
• 7.5 gOil, olive, salad or cooking
• 120 gOnions, raw
• 3 gSalt, table

Method

1. Heat the oven to 190 °C. Cook gluten-free pasta as directed, keeping it firm, then drain.
2. Cook onion, zucchini and mushrooms in 15 g oil; after five minutes stir in tomatoes and salt.
3. Mix in the drained pasta, cover with mozzarella and bake at 190 °C for 20 minutes; use clean separate utensils.