John Myers
Ingredients for 6 servings:
- 250 g zucchini
- 500 g minced meat, mixed
- 500g penne
- 1 small onion(s) (20 – 30 g)
- 1 tbsp oil for frying
- salt and pepper
- 1 onion(s) (40 – 50 g)
- 1 garlic clove(s)
- 1 tbsp oil for frying
- 1 liter vegetable broth
- 1 tsp sugar
- salt and pepper
- 1 tsp oregano
- 100 g tomato paste
- n. B. Pepper
- 250 g feta cheese
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes
Dice the onion, halve the zucchini, and slice it. Heat the oil in a pan and fry the minced meat until crumbly, then season with salt and pepper. When the minced meat is half cooked, add the sliced zucchini. Fry everything until the minced meat is cooked through. Place the uncooked pasta in a casserole dish and spread the zucchini and minced meat mixture evenly on top. For the sauce, dice the onion and finely chop the garlic or press it through a garlic press. Pour the oil into a pan and sauté the onions and garlic. Preheat the oven to 200°C (top/bottom heat). Pour the warm vegetable stock into the pan. Season with sugar, salt, oregano, and a little pepper. Stir in the tomato paste. If you like spicy food, you can optionally add sliced chili peppers. Let the sauce simmer for about 5 minutes, stirring thoroughly at the end. If you like, you can puree the sauce to thicken it a bit. Then pour the sauce evenly over the ingredients in the casserole dish, sprinkle with feta, and bake for about 40 minutes. Oven temperature and baking time may vary depending on the oven.
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