Tomato Farfalle Casserole

Ingredients for 4 servings:

• 300g farfalle
• salt water
• 4 large tomatoes
• 2 bell peppers, red
• 1 bunch of basil
• 250 g minced meat, mixed
• 1 tbsp olive oil
• 3 tbsp tomato paste
• 2 tbsp crème fraîche
• 200 ml milk
• 1 tbsp vegetable broth, instant
• 100 g cheese, grated
• Salt and pepper from the mill
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

tastes good to the whole family

Cook the pasta in salted water until al dente, drain, and set aside. Score the tomatoes, blanch them in boiling water, peel them, then cut them into eighths. Wash, trim, and dice the bell peppers. Chop the basil. Brown the minced meat in hot oil, seasoning lightly with salt and pepper. Add the bell peppers, tomatoes, tomato paste, crème fraîche, milk, and stock one after the other, and mix well. Finally, season with basil, salt, and pepper. Fold in the pasta and pour the mixture into a greased baking dish. Sprinkle the casserole with cheese and bake in a preheated oven at 180°C for 25 minutes. A green salad goes well with this.