Pasta casserole with meatloaf, peppers, zucchini and feta

Ingredients for 4 servings:

• 300 g pasta
• 1 m.-sized onion(s)
• 100 g bacon, diced
• 200 g meatloaf, fine
• 1 medium-sized red bell pepper(s)
• 1 m.-large zucchini
• 100 g feta cheese
• 1 tbsp, leveled tomato paste
• Herbs of Provence
• Paprika powder
• 200 g sour cream
• 100 g cooking cream
• 3 eggs
• salt and pepper
• nutmeg
• 200 g Emmental or Gouda, grated
• some butter flakes
• Oil for frying
• some balsamic vinegar

Instructions

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

Cook the pasta – not ribbon pasta or spaghetti, but rather spirali or penne – in salted water until al dente and drain. Peel and dice the onion. Deseed and core the bell pepper, remove the membranes, and roughly dice it. Trim the ends of the zucchini, then slice once lengthwise, then both halves again lengthwise, and then cut thicker (quarter) slices crosswise. Dice the feta finely. Heat a little oil in a large pan and sauté the onion. Then add the bacon and meatloaf cubes and fry lightly. Deglaze with a dash of balsamic vinegar, add tomato paste, bell pepper, and zucchini cubes, and fry lightly. Season with pepper, paprika, and Provençal herbs. Mix the drained pasta, the contents of the pan, and the feta cubes, adding a little more seasoning if desired. For the topping, beat the eggs, sour cream, and cooking cream well and season generously with salt, pepper, and nutmeg. Pour the casserole mixture into a greased casserole dish, spread evenly, and pour the egg glaze over it. Sprinkle with grated cheese and dot with butter. Bake in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for 30-45 minutes until the egg glaze is set.