Pasta bake with butternut

Ingredients for 4 servings:

• 300 g pasta
• 400 g pumpkin(s) (butternut)
• 1 m.-large zucchini
• 300 g minced meat, mixed
• 1 onion(s)
• ½ lemon(s)
• 2 tbsp olive oil
• 100 g herb cream cheese
• 3 eggs
• ⅛ liter milk
• 250 g cheese, grated
• Salt
• pepper
• 1 tsp, leveled spice mix, oriental

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the pasta (preferably rigatono, penne, or spirelli) in salted water until al dente, drain, and set aside. Dice the zucchini and squash. Finely dice the onion. Heat 2 tablespoons of olive oil and fry the minced meat until crumbly. Add the onion and sauté briefly. Then add the zucchini and squash and deglaze with 50 ml of water. Season with salt and pepper. Squeeze the lemon, add the juice, and simmer with the lid closed until the vegetables are al dente. Then stir in the cream cheese. Grease a baking dish. Combine the meat and vegetable mixture with the pasta and pour into the baking dish. Mix the eggs with the milk. Season with salt, pepper, and the oriental spice. Drizzle the milk over the pasta and sprinkle with the cheese. Bake the casserole for 20 minutes in an oven preheated to 200°C (180°C fan-assisted oven).