Pasta casserole with minced meat and leek

Ingredients for 6 servings:

• 500 g pasta, of your choice
• 500 g minced meat
• 6 spring onions
• 2 garlic cloves
• 400 ml cream
• 200 ml vegetable stock
• 100 g crème fraîche with herbs
• 1 tbsp sautéed oregano
• 1 tsp, sautéed marjoram
• 1 tbsp, leveled salt
• 1 tbsp, leveled pepper
• 3 tbsp olive oil
• 200 g Gouda or mozzarella, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

simple, fast

Bring water to a boil and cook the pasta according to the instructions until al dente. Slice the spring onions into rings and wash thoroughly. Add the olive oil to a pan. Brown the spring onions, minced meat, and garlic. When the minced meat is no longer pink, season with salt, pepper, oregano, and marjoram. Add the vegetable stock and cream and bring to a boil. Stir in the crème fraîche and simmer for another 5 minutes over medium heat. Grease a baking dish with olive oil. Pour the cooked pasta into the dish. Then add the sauce and mix. Sprinkle with the desired cheese. Place the casserole in the oven at 200°C (top/bottom heat) for 20-25 minutes.