Macaroni and mince casserole with feta

Ingredients for 6 servings:

• 500 g macaroni
• 400 g minced beef
• 2 large carrots
• 1 m.-sized onion(s)
• 2 cloves garlic
• 400 g tomatoes, pureed
• 1 cup whipped cream
• 200 g feta cheese
• 2 tsp herbs, Italian
• 2 tsp paprika powder, hot
• 1 tbsp oregano
• 150 g Emmental or Gouda, grated
• some rapeseed oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

The casserole dish I used measures approximately 31 x 22 x 6 cm and serves 6 portions. Cook the macaroni in salted water until al dente. Meanwhile, peel the onion and garlic and chop into small pieces. Heat oil in a saucepan and fry the minced meat with the onions. Finally, add the garlic. Deglaze with the passata and heavy cream and reduce the heat to low. Season with salt, pepper, paprika, Italian herbs, and oregano and simmer over low heat. Preheat the oven to 180-200 degrees Celsius (top/bottom heat). Peel the carrots and grate them as you would for a carrot salad. Add the carrots to the sauce and simmer. Meanwhile, dice the feta cheese. Place the pasta in a casserole dish and scatter the diced feta cheese over the pasta. Then pour the sauce over the pasta and sprinkle with grated cheese. Place the casserole in the preheated oven for about 20 minutes.