Delicious and easy pasta dish with pesto, zucchini, tomatoes and mozzarella from the oven
Preparation
 Heat the oven to 200 degrees. Cook the penne.
 Cut the zucchini into small cubes. Heat the oil in a large pan and stir-fry the zucchini. After a few minutes add the mushrooms and fry. Make sure that most of the moisture has evaporated or let the vegetables drain briefly in a colander or sieve.
 Add the pesto to the vegetables. Drain the pasta well and toss through the pesto mixture. Halve the cherry tomatoes and mix with the pasta and vegetables. Season the mixture with salt and pepper if desired.
 Grease a baking dish and put half of the pasta pesto mixture in it. Cut the mozzarella into slices and divide half of this over the pesto. Pour the rest of the pasta mixture over it and finish the baking dish with the remaining mozzarella slices. Sprinkle with a little cheese and bake the pasta pesto casserole in the oven for about 25 minutes. Garnish the casserole with some arugula before serving or serve it separately.
Source: Leukerecepten by leukerecepten-nl.
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