John Myers
Ingredients for 4 servings:
- 350 g penne, preferably wholemeal penne
- 250 g minced meat, mixed or just minced beef
- 1 onion(s), diced
- 1 garlic clove(s), finely diced
- 200 g peas, frozen
- 2 tbsp tomato paste
- 3 tbsp Parmesan, grated
- 200 g cream
- 4 eggs
- salt and pepper
- 1 can of chopped tomatoes (400 g)
- 1 ball of mozzarella, sliced
- Oil for frying
- Fat for the mold
- 150 g grated cheese of your choice
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes
My children’s favorite pasta casserole
Cook the pasta in boiling water according to the package instructions until al dente. While the pasta is cooking, fry the ground meat in hot oil. Season with salt and pepper. Add the onion and garlic, and briefly sauté the tomato paste. Add the frozen peas. Mix the Parmesan cheese, cream, eggs, salt, and pepper in a small bowl. Grease a casserole dish and add half of the pasta. Pour the minced meat and pea mixture on top. Spread the chopped tomatoes evenly over the dish. Spread the sliced mozzarella on top. Then add the remaining pasta. Spread the cream and egg mixture evenly over everything and then sprinkle with grated cheese. Bake in a hot oven at 175°C (convection oven) for about 30-45 minutes (depending on the oven, please keep an eye on it). I always cover the dish at the beginning and remove the lid at the end. The casserole should be browned, but the pasta should not be hard. The sauce should no longer be too runny (a little is okay).
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