Macaroni and zucchini casserole

Ingredients for 4 servings:

• 300 g pasta, macaroni
• 2 red bell peppers
• 1 carrot(s)
• 1 onion(s)
• 2 zucchinis
• 1 garlic clove(s)
• oregano
• 4 tbsp olive oil
• 500 g minced meat
• 2 tbsp tomato paste
• Parmesan, grated
• 1 tbsp flour
• 1 tbsp butter
• Salt
• pepper
• 250 ml milk
• 3 egg yolks

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the bell peppers, carrots, onions, and garlic. Slice the zucchini. Heat olive oil in a pan. Brown the minced meat, add the vegetables, and sauté. Season with oregano, salt, and pepper. Add the tomato paste. Cook the macaroni in salted water until al dente. Transfer to a baking dish and spread the vegetables on top. Sauté the flour and butter, then gently deglaze with the milk and simmer for 5 minutes, stirring continuously. Remove the pan from the heat and stir the egg yolks into the sauce. Season with salt and pepper. Pour the sauce over the vegetables and sprinkle with Parmesan cheese. Bake in the oven at 180°C for 20-30 minutes. If possible, use 1/2 bunch of fresh oregano.