Letcho Pasta Casserole

For the lecho pasta casserole, cut the tomatoes in half, squeeze out the seeds and put the pulp, including the peel, in a saucepan.

Squeeze the tomatoes a little, salt them, so they draw juice. Remove the seeds from the chili pepper and add the pepper and soup powder. Cook for about 10 minutes.

Then drive the mass through a Fleotte Lotte (smallest sieve), so peels and seeds remain. Preheat the oven to 200 degrees. Set the sauce aside.

Fry the finely diced onion in a pan. Deglaze with tomato sauce and add the granules.

Remove the seeds from the peppers and peel them with a peeler. Cut into cubes and add to the sauce as well. Also remove the seeds from the pumpkin, dice and add to the sauce.

Grease a baking dish, pour in sauce, add uncooked pasta and mix well. Grate any hard cheese (Emmental, Parmesan, Cheddar …) and pour over the casserole.

Cover the dish or cover with foil and bake for about 30 minutes.

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