Auflauf mit weißen Bohnen und Quinoa

Zutaten

• 3 medium (300g / 10.5 oz) zucchini, sliced
• 1 cup uncooked quinoa, rinsed
• 400 g (14 oz) can cannellini beans, rinsed
• 1 red bell pepper (capsicum), sliced
• 1 cup corn kernels
• 500 g (18 oz) tomato pasta sauce/ marinara sauce
• 1 cup water
• 1 tablespoon Italian seasoning
• 300 g (10.5 oz) whole-milk ricotta cheese

Zubereitung

1. 1

   Preheat the oven to 190°C/ 375°F.

2. 2

   In an 8x8-inch baking dish, combine the vegetables, quinoa, tomato sauce, dried herbs, salt, pepper, and vegetable broth. Stir well to mix. Cover tightly with foil or an oven-safe lid.

3. 3

   Bake for 40–45 minutes, or until the quinoa is mostly cooked and the liquid is simmering. Remove from the oven and stir the quinoa.

4. 4

   Dollop the ricotta over the top and gently spread it with the back of a spoon to create an even layer.

5. 5

   Return the dish to the oven and bake uncovered for an additional 30 minutes, or until the cheese is golden.