Macaroni and Mince Casserole

Ingredients for 2 servings:

• 250 g pasta (macaroni)
• Salt and pepper, white
• 250 g leaf spinach
• 150 g mushrooms
• 2 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 250 g minced pork
• nutmeg
• 30 g butter
• 30 g flour
• ¼ liter of milk
• 1 tsp vegetable broth, granulated
• 100 g cheese (Gouda)
• Fat for the mold
• 3 tbsp breadcrumbs
• Parsley for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the macaroni in plenty of boiling salted water for about 8 minutes. Trim, sort, and wash the spinach, and drain well. Trim, wash, and slice the mushrooms. Peel and chop the onions and garlic. Heat the oil. Sauté the onions and garlic until translucent. Add the mushrooms and minced meat and fry vigorously, stirring occasionally. Stir in the spinach and sauté briefly. Season everything with salt, pepper, and nutmeg. Heat the fat. Add the flour and sauté until golden brown. Deglaze with 3/8 l water and milk, stirring occasionally. Bring to a boil, stir in the stock, and simmer for about 5 minutes. Coarsely grate the cheese. Melt half of it in the sauce. Season the sauce well. Rinse the pasta and drain well. Grease a baking dish. Mix the pasta with the minced meat and pour into the dish. Pour the sauce evenly over the pasta and sprinkle with the remaining cheese and breadcrumbs. Bake in a preheated oven (electric oven: 200°C/gas mark 3) for about 20 minutes until golden brown. Garnish with parsley.