John Myers
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Pasta and Vegetable Casserole with Meatballs
The perfect pasta and vegetable casserole with meatballs recipe with a picture and simple step-by-step instructions.
Bechamel sauce:
- 400 g Carrots
- 1 pole Leek
- Salt
- 1 Onion
- 2 tbsp Flour
- 400 ml Milk
- 200 g Vegetable broth
- Freshly grated nutmeg
- 1 tsp Garlic pepper from my KB
- 2 tsp Seasoned salt from my KB
- 150 g Sour cream 10% fat
Meatballs:
- 500 g Ground beef
- 2 tbsp Mustard
- 2 tbsp Sour cream 10% fat
- 1 tsp Garlic pepper from my KB
- 2 tsp Seasoned salt from my KB
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Paprika powder smoked or normal
In addition:
- 200 g Grated cheese
Pasta and vegetables:
- Cook pasta according to the package instructions! In the meantime, peel and slice the carrots, cut the leek into rings and wash! Add both to the boiling noodles 5 minutes before they are done! Drain, quench and let cool down!
Meatballs: PREHEAT THE OVEN TO 200 DEGREES!
- Season the minced meat with the above ingredients and form meatballs. So c. 10 / 15g in weight. Put something into the fridge!
Bechamel sauce:
- Peel and dice the onion. Heat the oil in a saucepan, fry the onion cubes until translucent, stir in the flour and briefly roast with milk and vegetable stock while stirring. Bring to the boil and season with the above ingredients and season to taste!
Pasta and vegetables:
- Put both in a large baking dish and fold in the cheese. Spread the bechamel sauce over it and put meatballs on top!
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