Pasta casserole with pumpkin and minced meat

Ingredients for 1 servings:

• 1 onion(s)
• 1 ½ tbsp butter
• 250 g minced meat, mixed
• salt and pepper
• ½ tsp oregano, dried
• 150 g tomatoes
• 1 tbsp balsamic vinegar, red
• 250g penne
• salt water
• 250 g pumpkin flesh (Hokkaido)
• 1 tbsp flour
• 100 ml broth
• 100 ml milk
• 50 g Gouda, grated
• Sugar

Instructions

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

Dice the onion and tomatoes. Thinly slice the Hokkaido pumpkin. You should end up with 250g of flesh. Keep all ingredients separate. You can keep the broth and milk together in a container. Preheat the oven to 200°C. Cook the penne in salted water until al dente. Melt 1/2 tablespoon of butter in a hot pan. Sauté the diced onion. Add the ground beef and fry until crumbly. Season with salt, pepper, and oregano. Add the diced tomatoes and simmer for about 5 minutes. Season with the vinegar and about 2 pinches of sugar. Place the penne in the baking dish as the first layer. Top with the ground beef. Heat the next 1/2 tablespoon of butter in the pan and sauté the pumpkin slices. Season with salt and place the penne in the baking dish on top of the ground beef. Melt the remaining 1/2 tablespoon of butter in the pan, stir in the flour, and immediately make a roux with the broth and milk mixture. Bring the sauce to a boil and melt 25g of Gouda in it. Pour the sauce over the casserole and sprinkle the remaining 25g of Gouda on top. Bake the casserole in the oven for about 20 minutes.