Baked Tagliatelle with Brown Beans and Courgette

1. Preheat the oven to 220 °C. Lightly grease a baking dish. Finely chop the onion and garlic.
2. Cut the courgettes into small cubes. Drain the brown beans and rinse briefly.
3. Cook the whole wheat tagliatelle for 2 minutes less than the package instructions. Reserve 100 ml of cooking water and drain the pasta.
4. Heat the olive oil in a large frying pan. Sauté the onion and courgette for 6 minutes until soft and lightly golden.
5. Add the garlic, oregano, and chili powder and sauté for 1 minute. Gently fold in the brown beans.
6. Add the tomato sauce and cooking water. Let the bean-tomato sauce simmer for 3 minutes and season with pepper.
7. Mix the tagliatelle into the sauce and spread everything into the baking dish. Sprinkle with the grated cheese.
8. Bake the pasta dish for 10 minutes, until the sauce is bubbling and the cheese is golden brown. Let rest for 3 minutes before serving.

Tip. Cook the tagliatelle slightly shorter than usual: it will continue to cook in the oven and remain firm.