Lamb tagliatelle casserole with tomatoes and topped with cheese

Ingredients for 4 servings:

• 500 g minced lamb
• 500 g tomatoes, fresh or peeled from the can
• 400 g durum wheat pasta
• 100 g cheese, Gouda
• 2 large onions
• 4 tbsp oil
• 2 medium-sized garlic cloves
• 50 ml yogurt, Greek
• Salt
• 3 g oregano, shredded
• 3 g cumin, ground
• 3 g thyme, shredded
• 1 g ground pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

tastes similar to Greek Moussaka

Preheat the oven to 175°C. Peel the tomatoes: Pour boiling water over the fresh tomatoes in a container and let them soak for 2 minutes, turning them several times. Remove the tomatoes, peel them, and cut out the green stems. Bring a pot of salted water to the boil and cook the twisted tagliatelle pasta in it until almost cooked. Meanwhile, fry the minced lamb and diced onions in 2 tablespoons of sunflower oil in a pan. Add the crushed tomatoes, season with the spices, yogurt, salt, and the crushed garlic clove, and simmer until the tomatoes have broken down. Mix the almost cooked tagliatelle pasta with the minced lamb in a baking dish, sprinkle with grated cheese, and bake in the oven at 175°C. Variations: You can also use olive oil instead of sunflower oil, tzatziki instead of yogurt, or feta instead of Gouda. You could also add several beaten eggs to the casserole mixture, but this will make the dish very protein-rich.