Pasta Casserole with Colorful Vegetables and Chard

For the pasta casserole with colorful vegetables and chard, first cook the pasta al dente according to the package instructions. Finely chop the onion and garlic cloves, cut the bell bell pepper, carrots and leeks into small pieces or strips. Dice the stems of the chard and cut the leaves into fine strips.

Mix the sour cream with the egg and season with chives, salt and pepper.

Sauté the onion and garlic in a little oil, stir in the tomato paste and paprika powder. Add the carrot pieces, the chard stems and the leeks and sauté. Then also add the chard leaves and stir until they lose volume. Season everything with salt and pepper. Mix the vegetables with the pasta and stir in the cream-egg mixture. Pour everything into a baking dish and sprinkle or top with the cheese. Bake the pasta casserole with colorful vegetables and chard at 180 °C for about 15-20 minutes until the cheese has melted and taken on a little color.

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