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Minced meat and pasta casserole Schachtner's style

updated

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Ingredients for 6 servings:

  • 1,000 g minced meat, mixed
  • 1 m.-large zucchini
  • 200 g feta cheese
  • 1 small can of corn
  • 200 ml cream or milk
  • 1 clove(s) garlic
  • 1 chili pepper(s)
  • 200 g cheese, grated
  • 500 g pasta (spirelli)
  • 1 liter of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Quarter or halve the zucchini lengthwise and slice. Roughly dice the feta cheese, mince the garlic and chili, and set aside. Drain the corn. Brown the minced meat in a pot (3.5 l or larger) and, toward the end of the cooking time, add the zucchini, garlic, chili, corn, water, and milk or cream. Season to taste and simmer for another 5 minutes. Finally, add the pasta and feta cheese and mix. Place the whole thing in a suitable casserole dish, cover with gratin cheese, and bake in the oven on the middle rack at approximately 180°C (top/bottom heat) for about 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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