Spaghetti and Vegetable Casserole

Name: Spaghetti and Vegetable Casserole
Yield: 4
Ingredients: 300 g of spaghetti; 2 liters of vegetable broth; 2 carrots, cut into thin strips; 2 stalks of celery, cut into thin strips; Sauce, salt, and oil to taste; Paprika, ground to taste; 1 tablespoon of parsley, chopped; 100 g of grated provolone cheese

1
300 g of spaghetti
2
2 liters of vegetable broth
3
2 carrots, cut into thin strips
4
2 stalks of celery, cut into thin strips
5
Sauce, salt, and oil to taste
6
Paprika, ground to taste
7
1 tablespoon of parsley, chopped
8
100 g of grated provolone cheese

Ingredients

1
300 g of spaghetti
2
2 liters of vegetable broth
3
2 carrots, cut into thin strips
4
2 stalks of celery, cut into thin strips
5
Sauce, salt, and oil to taste
6
Paprika, ground to taste
7
1 tablespoon of parsley, chopped
8
100 g of grated provolone cheese

Directions

1
Preheat the oven to 220°C
2
In a large pot, cook the spaghetti in vegetable broth for 8 minutes
3
Add the carrots and celery and let the spaghetti become al dente
4
Drain, place in a container, season with salt, oil, paprika, sauce, and parsley, and mix in the provolone cheese
5
Grease four individual molds with butter and line with parchment paper
6
Distribute the spaghetti mixture and, using a spoon, press it into each mold
7
Bake for 15 minutes
8
Remove, unmold, drizzle with olive oil, sprinkle with sauce, and serve immediately.