John Myers
Ingredients for 2 servings:
- 1 small onion(s)
- 250 g minced meat, mixed
- 400 g tomatoes, chopped
- 30 g tomato paste
- 315 g mushrooms (drained weight), sliced
- 300 ml vegetable stock
- some garlic granules
- n. B. herbs, Mediterranean
- some chili flakes
- some paprika powder, sweet
- 50 g penne made from red lentils
- 50 g green pea fusilli
- 50 ml milk, 1.5% fat
- 100 g light cream
- 100 g feta cheese
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Peel and finely chop the onions. Fry them with the minced meat until crumbly. Add the chopped tomatoes and tomato paste, the drained mushrooms, and the vegetable stock. Season to taste with garlic granules, Mediterranean herbs, chili flakes, and paprika powder. Then add the raw pasta, milk, and crème légère and mix everything together. Finally, pour everything into a baking dish. Crumble the feta cheese over the top and sprinkle with Mediterranean herbs. Bake the casserole in a preheated oven at 180°C (fan oven) for about 30 minutes.
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