John Myers
Pasta Bake with Zucchini and Mushrooms À La Heiko
The perfect pasta bake with zucchini and mushrooms à la heiko recipe with a picture and simple step-by-step instructions.
- 250 g Minced meat
- 250 g Mushrooms
- 350 g Pasta
- 1 Paprika
- 1 Zucchini
- 1 Onion
- 2 tbsp Tomato paste
- 100 ml Red wine
- 150 ml Beef broth
- 200 ml Cream
- Salt, pepper from the mill
- Chilli from the mill
- Sweet paprika
- Hot pepper
- Clarified butter
- Oil
- Cook the noodles in boiling salted water until they are firm to the bite.
- Wash the zucchini and cut into cubes. Core, wash and cut the bell pepper into cubes. Peel the onion and cut into small cubes. Clean the mushrooms and cut into slices.
- Sauté the onion in clarified butter. Add zucchini and paprika and cook with it. Now stir in the mushrooms and season with salt, pepper from the mill and chilli from the mill. Now deglaze with the cream and let it boil down. Season again with salt.
- Sear the minced meat in a saucepan with oil and season with salt, pepper from the mill, chilli from the mill, sweet paprika and hot pepper. Add the tomato paste, stir in and deglaze with the red wine. Let it boil down for 5 minutes. Add the beef broth and simmer on a low heat for 10 minutes.
- In a baking dish, layer twice, starting with the vegetables, then the noodles and the minced sauce. Finally sprinkle the grated Gouda cheese over it and bake in the oven at 180 ° C for 30 minutes until crisp. Arrange on a plate and serve. Good Appetite.
Facebook Comments