Chico's delicious pasta casserole

Ingredients for 5 servings:

• 450g penne
• salt water
• 500 g minced meat
• 1 m.-large zucchini
• 1 small bell pepper(s), if desired
• 1 tbsp herbs de Provence
• ½ bunch chives or 3 tbsp dried
• 1 tsp sambal oelek, if desired
• 1 tbsp tomato paste
• 1 tbsp ketchup, if desired
• salt and pepper
• 1 pinch(s) vegetable stock, instant
• 1 large can of tomatoes, peeled
• 250 g cheese (e.g. Gouda)
• 1 m.-sized onion(s)
• 4 cloves garlic
• 50 g cream cheese or crème fraîche

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 27 minutes

Cook the pasta al dente in salted water as usual. Drain and set aside. Finely puree 3 cloves of garlic, 1/2 onion, the peeled tomatoes, the herbs de Provence, ketchup, sambal oelek and tomato paste and season with salt and pepper. Finely chop 1-2 cloves of garlic, the other half of the onion, the zucchini and the small bell pepper. Fry the minced meat until crumbly and the liquid has evaporated. Add the garlic and the chopped vegetables and fry briefly. Then add the pureed sauce and simmer over low heat for 7-10 minutes. Season to taste with salt, pepper and herbs de Provence and add a spoonful of chives. Transfer the pasta to a baking dish, stir the sauce into the pasta, scatter the cream cheese or crème fraîche on top in heaps, and top with as much cheese as you like. Finally, bake in a preheated oven at 190-200°C. The casserole is ready when the cheese has a nice golden brown color.