John Myers
Contents
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Ingredients
- 500 g Penne rigate
- 500 g Mixed minced meat
- 500 g Broccoli
- 200 g Grated Edam
- 400 g Cream 30% fat
- 400 g Creme fraiche Cheese
- Salt and pepper from the mill
- Sweet paprika
- Nutmeg
- 3 teaspoon Instant delicacy broth
Instructions
- Boil the noodle in a saucepan with salted water until it is firm to the bite and then pour it into a colander. Remove the florets from the broccoli. Peel the stalk and cut into thin slices. Cook the florets and the thin slices in a saucepan with salted water until they are al dente and pour them into a colander. Fry the minced meat with a little oil, season well with salt, pepper and paprika and fry until done. Make a sauce from the cream and creme fraiche and season with the delicacy stock and a little nutmeg.
- First distribute the pasta in the prepared baking dish. Spread the minced meat over it and pour half of the sauce over it. Now spread the broccoli on top and pour the remaining sauce over it. Finally sprinkle the grated Edam on top. Place the casserole in the oven preheated to 180 degrees and bake for about 30 - 35 minutes.
Nutrition
Serving: 100gCalories: 215kcalCarbohydrates: 1.8gProtein: 9.2gFat: 19.2g
