Pasta bake Fusilli alla Mamma with minced meat without pre-cooking

Ingredients for 4 servings:

• 300g fusilli
• 3 tbsp oil
• 500 g minced meat, mixed
• 1 large onion(s), finely diced
• 1 garlic clove(s)
• 100 g tomato paste, approx. 0.5 tube
• 1 tsp vegetable stock, paste or granulated stock
• 2 tsp sugar
• 2 tsp herbs, Italian
• 1 tsp Thai curry powder, red
• ½ tsp, crushed paprika powder, sweet
• 1 tsp, heaped flour
• ½ tsp, leveled salt
• pepper
• 500 ml water
• 1 cup of crème fraîche or sour cream
• 100 g hard cheese, e.g. Emmental, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Most of it is done in the oven, quick and tasty, for 4 if you are very hungry

First of all: The four servings are a generous estimate. There are usually some leftovers, which are then happily taken cold to school. Grease a sufficiently large casserole dish with oil and add the dry noodles. Brown the minced meat in the remaining oil and when it starts to form a crust, add the diced onion and fry. Season everything with salt. Do not set the heat quite so high but fry the minced meat slowly. After about 5 minutes, briefly fry the garlic. Preheat the oven to 200°C (top/bottom heat). Now sauté the tomato paste, Thai curry powder, sugar, herbs, paprika, stock and flour, spreading them out as evenly as possible and seasoning everything with pepper. When everything starts to stick to the mixture, add the water and bring back to a boil. Empty everything into the casserole dish, spread the crème fraîche on top and sprinkle with the cheese. Bake the casserole in a preheated oven at 200°C (170°C fan oven) for about 30 minutes. Depending on your oven, you may need a little longer to create a nice, brown crust.