Pasta casserole with minced meat and mozzarella balls

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 ball of mozzarella, approx. 125 g
• 1 egg(s)
• 5 tbsp breadcrumbs
• 1 pack of Italian herbs
• salt and pepper
• 5 tbsp sunflower oil for frying the balls
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 2 cans of chopped tomatoes, approx. 400 g each
• 1 pack of tomatoes, pureed, approx. 500 g
• 5 basil leaves
• 50 g black olives, pitted
• salt and pepper
• 1 pinch(s) of sugar
• 5 tbsp olive oil for frying
• 500 g pasta, e.g. Rigatoni
• 200 g mozzarella, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

ideal children’s food

To make the balls, mix the minced meat with the egg, breadcrumbs, herbs, salt, and pepper, and season to taste. Drain the mozzarella and cut into small cubes. Form the minced meat into balls, press a cube of mozzarella into each one, and reseal the balls. Fry the balls in a pan with oil and set aside. Peel and dice the onion and garlic. Fry both in a pan with the heated oil together with the tomato paste, but do not let them brown. Add the chopped and passata tomatoes and simmer for 30 minutes. Then add the torn basil and olives and let them warm through. Season the sauce with salt, pepper, and a little sugar. Meanwhile, cook the pasta in boiling salted water according to the package instructions until al dente, then drain. Arrange the pasta in a large baking dish and pour the sauce over it. Mix both ingredients together and carefully add the balls. Sprinkle the casserole with the grated mozzarella. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. I like to serve it with a green salad.