- Preheat the oven to 200C and cut the vegetables.
- Put the peppers, zucchini and garlic into a baking dish and coat in the olive oil. Season with salt and pepper and cook for 30 minutes.
- Meanwhile, cook the pasta in boiling salted water 2 minutes under pack instructions.
- Drain the pasta and add the chopped tomatoes, cherry tomatoes, thyme and roasted vegetables. Season with salt, pepper and chili flakes. Mix and pour into the baking dish. Top with the shredded Le Gruyère Alpage.
- Bake in the oven for 15 – 20 minutes until the cheese is golden brown.
| Ingredients | |
|---|---|
| 1 | yellow pepper |
| 1 | red pepper |
| 1 | small zucchini |
| 2 | gloves of garlic |
| 2 tbsp | olive oil |
| salt and pepper | |
| 300 g | pasta |
| 400 tin | chopped tomatoes |
| 125 g | cherry tomatoes |
| 2 tbsp | fresh thyme, chopped |
| salt and pepper | |
| 1 tsp | chili flakes |
| 150 g | Le Gruyère Alpage cheese, grated |
