Pasta gratin three colors with meat filling

Ingredients for 6 servings:

• 500 g pasta (Penne Rigate)
• 500 g minced meat, mixed
• 1 onion(s)
• 3 bell peppers, red, green, yellow
• 250 g leaf spinach, fresh or frozen
• 400 g tomatoes or tomatoes from the can
• 200 ml cream
• 200 g processed cheese
• 200 g grated cheese (gratin cheese)
• 3 tbsp flour
• 3 tbsp olive oil
• salt and pepper
• 200 ml water
• 2 stalks of basil
• some butter
• Paprika powder
• Thyme
• Herbs, Italian, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Cook the pasta in plenty of salted water until “al dente,” drain. Thaw the spinach leaves. Meanwhile, fry the minced meat and onion in 2 tablespoons of olive oil until crumbly, and season. Place the pasta in a large, greased casserole dish. Chop the peppers and tomatoes. (Add canned tomatoes immediately to the pasta.) Cut the frozen spinach leaves into pieces (chop fresh spinach leaves). Add the vegetables to the pasta and toss to combine. Dust the cooked minced meat with a little flour. Make a roux with the remaining flour and a little butter, then deglaze with water. Pour in the cream, stir, and melt the cheese in the cream sauce over low heat. Pour the sauce over the pasta and vegetables and sprinkle with gratin cheese. Bake in the oven at approximately 160°C fan-assisted oven or 180°C top/bottom heat for approximately 30-40 minutes. Serve hot with fresh basil leaves. Can be prepared well.