Pasta bake with uncooked pasta

Ingredients for 5 servings:

• 500 g minced meat, mixed
• 500 ml tomatoes, pureed
• 200 ml milk or cream
• 1 onion(s)
• 1 m.-large zucchini
• 1 bell pepper(s)
• 2 tsp, leveled salt and pepper
• 3 tsp, leveled paprika powder
• Herbs e.g. E.g. basil, oregano…
• 1 tsp, leveled turmeric
• e.g. chili powder
• 2 tsp, leveled vegetable stock powder
• 1 pinch(s) of sugar
• 2 dashes lemon juice
• 300 g pasta
• 1 ball(s) of mozzarella
• 1 pack of grated cheese (e.g. Emmental), approx. 200 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

easy and fast

First, dice the onion, quarter the zucchini, and slice the bell pepper. Then fry the onion until golden brown and add the minced meat to the pan. When the minced meat is cooked, add the bell pepper and zucchini and fry for about 2 more minutes. After 2 minutes, add the passata and milk/cream. Season the mixture. The instructions are our own, so you can vary the herbs and spices as needed. Finally, pour the minced meat and vegetable mixture into a baking dish. We like to make it like a lasagna: first the minced meat, then enough pasta to cover the layer, and then layer the mixture again. Place a few slices of mozzarella between each layer. You can, of course, also simply mix in the pasta. Finally, sprinkle the cheese on top. Place the casserole in the oven at 170°C (fan oven) for about 30-40 minutes. The dish is ready when the pasta is cooked.