Minced meat casserole with vegetables and kritharaki noodles

Ingredients for 5 servings:

• 600 g minced meat, mixed
• 2 bell peppers, red and green, diced
• 3 cloves garlic, diced
• 400 g mushrooms, sliced
• 1 large onion(s), diced
• 100 g cherry tomatoes, halved
• 1 can tomato(s), pureed, 400 g
• 300 g Kritharaki (rice-shaped noodles)
• 250 g goat cheese, not from the brine
• 100 g cheese, e.g. Gouda, grated
• 200 ml cream
• 700 ml meat broth
• 1 tsp, heaped Allspice de la Vera, spicy
• some cumin
• 1 tsp, heaped marjoram, dried
• olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes

Other names for these pasta are: Risoni, Pasta Piñones or Pasta Rice

First, fry the peppers, onions, and garlic in a pan with a little oil, season with salt, then remove from the pan and set aside. Then, fry the mushrooms in the same pan and set aside. Brown the minced meat once it has browned. Add the canned tomatoes and seasonings, and simmer for 5 minutes. Now add the cream and simmer for another 5 minutes, then pour in the broth and bring to a boil. Remove from the heat. Add the pasta and goat cheese, mix well, and season to taste. It should have a little more flavor, as the pasta will absorb some of the seasoning. Place all ingredients in a baking dish—including the cherry tomatoes—toss again, sprinkle with cheese, and bake in a preheated oven at 180°C for about 40 minutes.