Pasta and minced meat casserole

Ingredients for 6 servings:

• 750 g pasta
• 500 g minced meat, mixed
• 200 g herb cream cheese
• ½ cup natural yogurt
• ½ cup low-fat curd cheese
• ½ tube(s) tomato paste
• 1 pack of cheese, grated
• 1 onion(s), chopped
• ½ liter vegetable broth
• 3 tbsp sauce thickener
• 500 g vegetables to taste (e.g. zucchini, carrots and peas, corn, etc.)
• Paprika powder
• salt and pepper
• n. B. Garden herbs
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cook the pasta in salted water until al dente. Trim and chop the vegetables if necessary. Brown the minced meat with onions in a little oil. Season with paprika, salt, and pepper (I added a few garden herbs, for example). Add the cream cheese, natural yogurt, low-fat quark, tomato paste, vegetable stock, and sauce thickener. Bring to a boil briefly. Drain the pasta, add the vegetables to a baking dish, stir briefly, and sprinkle with the cheese. Place the baking dish in an oven preheated to 180°C (top/bottom heat) until the cheese is nicely browned.