Pasta, minced meat, leek and cheese casserole

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 3 stalk(s) leeks
• 250 g pasta
• 3 tsp spice mix (miracle seasoning), salty seasoning vegetables or salt or granulated broth
• 200 g processed cheese
• 100 ml white wine
• 1 tbsp herbs de Provence
• 100 g Emmental or Gouda, grated
• 1 tsp paprika powder
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

for a casserole dish

Cut the leek into strips and wash. Cook the pasta in plenty of boiling water according to the package instructions. Drain, reserving some of the pasta water. Sear the ground meat in a non-stick pan without fat until crisp. Add the leek. Add three teaspoons of Provençal seasoning (the required amount will depend on how salty the seasoning is). Deglaze with white wine. Add the processed cheese. Add the Provençal herbs and top up with two ladles of pasta water. Simmer for about 10-15 minutes. Season the sauce with pepper and paprika. Add the cooked pasta to the sauce and mix. Transfer everything to a baking dish, sprinkle with the cheese, and bake on the middle rack of a preheated oven at 180°C (convection oven) for about 20 minutes.