Sicilian pasta bake

Ingredients for 4 servings:

• 400 g pasta (macheroncini or pennette)
• 150 g minced beef
• 260 g Buffalo Mozzarella
• 400 g zucchini
• oil
• 200 ml tomato sauce, homemade
• Clarified butter
• ½ jar white wine, dry
• some flour
• 1 onion(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sicilian-style pasta

Peel the onion and dice it into small cubes. Heat the clarified butter in a saucepan and fry the onions over medium heat until golden brown. Add the meat and fry. Stir with a wooden spoon. Dust with flour and mix well. Deglaze with the white wine and season with salt and pepper. Allow the white wine to evaporate. Clean and wash the zucchini, pat dry with kitchen paper, and cut into thin slices. Heat the oil in a pan and fry the zucchini over high heat until golden brown. Drain on kitchen paper and season with salt. Cook the pasta in plenty of salted water until al dente, then toss with a little tomato sauce. Pour a little tomato sauce into the bottom of an ovenproof dish. Spread a layer of pasta evenly on top. Place a layer of zucchini on top, followed by another layer of pasta. Spread half of the diced mozzarella on top and cover everything with the sauce. Layer the minced meat, then add the pasta and remaining zucchini, pour the sauce over the top, and finish with the pasta and sauce. Spread the remaining mozzarella on top. Bake in a preheated oven to 220 degrees Celsius for about 10 minutes and serve hot.