Macaroni casserole with minced meat, tomatoes and peas

Ingredients for 3 servings:

• 250 g pasta (macaroni)
• 1 onion(s)
• 1 bunch of soup vegetables
• 2 tbsp olive oil
• 300 g minced meat, half and half
• 2 tbsp tomato paste
• ¼ liter vegetable broth
• 150 g cherry tomatoes
• 150 g peas, frozen
• Salt and pepper from the mill
• 4 m.-sized eggs
• 200 ml milk
• 50 g cheese, grated (Gouda)
• some basil for garnishing
• some butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the macaroni in boiling salted water until al dente. Peel and finely dice the onion. Trim and wash the vegetables. Peel the celery and carrots, and finely dice everything. Drain the pasta and let it drain. Heat oil in a large pan and fry the minced meat until crumbly. Add the onions and vegetables and fry briefly. Add the tomato paste and sauté. Deglaze with stock, bring to a boil, and simmer for about 5 minutes. Wash and halve the tomatoes. Add the tomatoes and peas to the minced meat and cook for 2 to 3 minutes. Season with salt and pepper. Whisk the eggs and milk and season with salt and pepper. Grease a round baking dish (approx. 26 cm diameter; 1.5 l capacity). Alternate layers of macaroni and minced meat sauce. Pour the egg and milk evenly over the top. Sprinkle everything with cheese. Bake in a preheated oven at 175°C for about 30 minutes. Serve sprinkled with basil.