Leek casserole with pasta and minced meat

Ingredients for 4 servings:

• 350 g pasta, e.g. B. Tortiglioni
• 500 g minced meat
• 150 g Emmental cheese, grated
• 2 stalk(s) leeks
• 300 ml vegetable broth, instant
• 1 pack of processed cheese, e.g. light
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the leek and slice into rings. Cook the pasta in salted water according to the instructions, rinse briefly, and transfer to a casserole dish. Fry the minced meat until crumbly, seasoning with salt and pepper. Add the leek to the pan and fry briefly. Deglaze with the vegetable stock and simmer for about 5 minutes. Stir in the processed cheese a spoonful at a time and let it melt. Season to taste and adjust seasoning if necessary. Add the leek and minced meat sauce to the pasta in the casserole dish and mix. Sprinkle with the cheese. Bake in a preheated oven (top/bottom heat: 200°C, fan: 175°C) for about 20 minutes.