John Myers
Ingredients for 6 servings:
- 400 g minced beef
- 1 can of chopped tomatoes (400 g each)
- 3 m.-sized onion(s)
- n. B. Herbal salt, Italian
- 500 g pasta, e.g. capellini or spaghetti
- 200 g shell pasta
- 190 g pesto, green
- 100 g Parmesan, grated
- 200 g gratin cheese, grated
- some fat for frying
- some olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Pasta bake
First, place the jar of pesto in a hot water bath and leave it there until warm. In the meantime, cook a minced meat ragout. To do this, finely dice the onions and fry them in a little fat. Add the ground beef and fry until crumbly. Season generously with Italian herb salt. Add the chopped tomatoes and simmer over low heat for about 5 minutes. Cook each type of pasta separately in salted water according to the package instructions and then drain. Now place the capellini in a large baking dish and toss with a little olive oil. Pour the warm pesto over the pasta and mix with a fork until all the pasta is coated. Sprinkle with Parmesan cheese. Fill the pasta shells with the ragout and place on top of the capellini. Sprinkle with grated cheese and bake the casserole at 180°C for about 15-20 minutes.
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