Pumpkin casserole with meatballs and pasta

Ingredients for 6 servings:

• 1 large bread roll, soaked
• 2 sprigs of marjoram
• 500 g minced meat
• 1 tsp mustard
• 1 Hokkaido pumpkin(s)
• 1 tsp orange peel
• 1 tsp curry powder
• 500 g pasta, small
• 1 can corn, drained
• 200 g peas, drained
• 200 g sour cream
• 200 ml milk
• 4 eggs
• salt and pepper
• Paprika powder
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Mix the minced meat with salt and pepper, mustard and marjoram, and the squeezed bread roll. Form small meatballs from the meat mixture and fry them all over in a little oil. Cut the pumpkin into small cubes, mix with the curry, orange zest, and a few drops of oil, and set aside. Cook the pasta according to the package instructions. Preheat the oven to 200°C (top/bottom heat), or 180°C (fan oven). Mix the eggs and sour cream with salt, pepper, paprika, and milk. Layer the pasta, corn, peas, meatballs, and pumpkin in a greased baking dish. Pour the egg mixture over the meatballs and bake in the oven for about 40 minutes.