Macaroni and Minced Meat Roll

Ingredients for 4 servings:

• 500 g minced meat
• 150 g macaroni, long
• 150 ml tomato sauce
• 2 bell peppers
• 1 small zucchini
• 2 tomatoes
• Thyme and oregano
• salt and pepper
• 1 egg(s)
• breadcrumbs
• 200 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

for a casserole dish

Bring a pot of salted water to a boil and cook the macaroni for about 6 minutes. Place the pasta in a colander and rinse with cold water. Season the minced meat with salt, pepper, thyme, and oregano to taste. Add the egg and breadcrumbs and knead everything well. Spread out a sheet of plastic wrap about the size of a baking sheet and spread the minced meat into a roughly square shape. This should be large enough so that the macaroni doesn’t overhang too much. Place the well-drained macaroni close together on top. Leave 2 cm free on each long side to make rolling easier. Roll up the minced meat mat, using the plastic wrap only as a guide; do not wrap it. Place the roll in a baking dish and spread the tomato sauce and vegetables on top. Season to taste. Sprinkle with cheese. Bake in a preheated oven at 180°C top/bottom heat for about 25 minutes on the middle rack.