John Myers
Macaronia Casserole with Minced Lamb and Sheep Cheese
The perfect macaronia casserole with minced lamb and sheep cheese recipe with a picture and simple step-by-step instructions.
- 500 g Macaroni
- 500 g Minced lamb
- 400 g Sheep cheese Bulgarian
- 200 g Emmental
- 1 Onion
- 2 Garlic cloves
- 3 tbsp Tomato paste
- 1 Can Pizza tomatoes
- 100 ml Vegetable broth
- Salt
- Pepper
- Hot paprika powder
- Dried oregano
- Dried thyme
- Dried basil
- Oil
- Cook the macaroni in salted water until al dente and drain in a sieve.
- Fry the minced meat in oil until crumbly.
- Peel the onion and garlic. Finely dice and sauté with the minced meat, stir in the tomato paste and deglaze with the vegetable stock.
- Season everything with salt, pepper, paprika powder, oregano, thyme and basil, stir in the pizza tomatoes and let everything simmer again for 3-5 minutes.
- Mix the macaroni well with the mince sauce and place in a baking dish.
- Cut the sheep’s cheese into cubes and mix with the macaroni casserole, sprinkle everything with the Emmental and bake in a preheated oven at 220 ° C until golden brown.
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