Minced meat casserole with pesto cream sauce

Ingredients for 4 servings:

• 400g penne
• 500 g minced meat
• 400 ml cream
• 1 gr. jar of mushrooms, approx. 315 g
• 1 jar Calabrese pesto
• 2 m.-sized onion(s)
• 2 garlic cloves
• 200 ml water
• 1 tbsp, heaped flour
• 1 tsp, heaped meat broth powder
• 1 tsp paprika powder
• 300 g Gouda for sprinkling
• salt and pepper
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel the onions and garlic. Finely chop the onions. Grate the cheese, if bought in chunks. Prepare the penne according to the package instructions. Heat a little olive oil in a pan and sauté the onions. Then add the minced meat and fry. When the minced meat is cooked, season with salt, pepper, and paprika. Add the mushrooms, cream, and pesto and heat everything through. Mix the flour with 200 ml of water and add to the sauce, stirring constantly. Bring the sauce to a boil briefly. Press the garlic into the sauce and season with the meat broth, salt, and pepper. Preheat the oven to 200°C (top/bottom heat). Cover the bottom of a baking dish with some of the sauce. Spread half of the pasta on top, followed by half of the sauce. Top with the remaining pasta and sauce. Finally, sprinkle everything with cheese. Bake the casserole for 20 minutes.