Pasta and leek casserole

Ingredients for 4 servings:

• 500 g minced meat, mixed, can be omitted
• 500 g pasta (e.g. spiral pasta)
• salt water
• 1 pack of cream cheese spread
• 3 stalk(s) leeks
• 2 tsp broth
• 1 bunch of parsley
• some flour
• 100 ml water
• 400 ml milk
• 1 tbsp butter
• n. B. Cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

possible with and without meat

Cook the pasta according to the package instructions until al dente, then rinse well and place in a casserole dish. Season the minced meat with salt and pepper, fry until crumbly, and add to the pasta. Halve the leek stalks lengthwise and cut into half rings, sauté for 2-3 minutes, then add to the casserole dish and stir everything together. Add the butter to the pan juices and let it melt. Whisk in the flour and deglaze with 100 ml water. Now add the milk and the processed cheese. Heat until the cheese is melted. Thin the sauce with a little more milk if necessary, or thicken it further, and season with salt and pepper. Add the chopped parsley and pour the sauce over the pasta, minced meat, and leek mixture. Sprinkle the casserole with grated cheese and bake in the oven at 180°C for about 20 minutes. I always use reduced-fat processed cheese. But if you don’t want to watch your calories, you can also use regular milk and replace the milk with cream.