Pasta casserole with pumpkin

Ingredients for 2 servings:

• 130 g penne, possibly gluten-free
• 70 g broccoli
• 70 g corn
• 400 g minced beef
• 100 g Hokkaido pumpkin(s)
• 2 tbsp oil
• salt and pepper
• 120 g sheep’s cheese
• 200 ml cream or almond cream
• 2 tbsp sour cream
• 3 tsp, heaped processed cheese
• 1 tsp, leveled herbs de Provence
• some nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

also available gluten-free, leftovers can be used with minced meat

Preheat the oven to 170°C (top/bottom heat). Cook the pasta in salted water until al dente, then drain in a colander and transfer to a baking dish. Add a little salt. In the meantime, finely grate the broccoli and add it to the pasta along with the corn. Finely grate the pumpkin with its skin on and fry in a pan with the minced meat and oil. Add salt and pepper and transfer to the baking dish. Crumble the feta cheese and sprinkle it over the minced meat. In a small saucepan, make the sauce with cream, sour cream, processed cheese, nutmeg, herbs, and a little salt, then spoon it over the feta cheese. Bake in the oven for 10-15 minutes.