Pesto pasta bake

Ingredients for 4 servings:

• 500 g pasta
• salt water
• 500 g minced meat
• 2 onions, chopped
• 1 clove(s) garlic, chopped or squeezed
• 1 carrot(s), finely chopped
• 500 ml instant meat broth
• 100 ml cream
• ½ tube(s) tomato paste
• 1 jar Pesto Rosso (190 g)
• 2 tbsp flour (heaped tbsp)
• 2 tsp sugar
• 3 balls of mozzarella
• salt and pepper
• Paprika powder, sweet
• some olive oil for frying
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Pasta bake with minced meat and pesto rosso

Fry the minced meat with the onions, garlic, and carrot in a little olive oil. Season with salt, pepper, and paprika. When the minced meat is fried to a crumbly consistency, sprinkle the flour over it and mix it in a little, then slowly deglaze with the broth to thicken it. Add the tomato paste and stir in. Season, then add 6 tablespoons of pesto to the sauce. Then add the sugar and cream and simmer over low heat for 10 minutes. Meanwhile, cook the pasta in salted water until al dente. Drain the pasta and place it in a buttered baking dish. Pour the sauce over it, arrange the sliced ​​mozzarella on top, and spread the remaining pesto over the mozzarella slices. Then bake in the oven at 200°C for 30 minutes. The sauce also tastes great on its own with pasta or rice.