Mexican pasta casserole, baked

Ingredients for 4 servings:

• 400 g pasta, spirals
• 1 bag of frozen vegetables, 750 g (Mexico mix)
• 400 g minced meat, mixed
• 300 ml cream
• 1 pkt. cream cheese spread
• 200 g cheese, grated Emmental
• salt and pepper
• 50 g margarine
• sweet peppers

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the pasta according to the package instructions. Sear the Mexican vegetables with a little margarine in a large pan for about 12-15 minutes. Brown the minced meat in a separate pan and season with salt and pepper. When the minced meat is cooked through, add it to the cooked Mexican vegetables and mix. Place the pasta in a large, shallow baking dish. Mix the processed cheese and cream together in a tall container until smooth. Then sprinkle in some sweet paprika. Pour the cream and cheese mixture over the pasta and spread evenly. Add the vegetables and minced meat on top. Sprinkle with grated cheese and bake for about 20 minutes in a preheated oven at 200 degrees Celsius. If you prefer it a little lighter, you can replace half the cream with milk and use light processed cheese (spreadable) – it tastes good too.