Pasta pizza

Ingredients for 6 servings:

• 1 kg minced meat, mixed or beef
• 2 garlic cloves
• 1 large can of tomatoes, peeled, approx. 800 g
• 1 tube(s) Tomato paste
• 3 cups of cream curd, 250 g each
• 2 bags of grated Parmesan cheese, approx. 125 g each
• 2 eggs
• 500 g tagliatelle, green
• 700 g medium-aged Gouda, grated
• 1 bunch basil, fresh or frozen
• 1 bunch parsley, fresh or frozen
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Brown the minced meat in a pan, add the garlic cloves, basil, peeled tomatoes, and tomato paste, and season with salt and pepper. Simmer uncovered for 30 minutes to thicken slightly. In the meantime, combine the quark, Parmesan cheese, parsley, and eggs, and season with salt and pepper. Cook the tagliatelle in salted water until it’s not quite al dente (about 1-2 minutes before), as the pasta will soften in the oven. So if the pasta needs 6 minutes, cook for 4-5 minutes. Preheat the oven to 250°C (top/bottom heat). Brush a high-sided baking sheet (mine is 36 x 30 x 8 cm) with oil or spray with non-stick coating. First, add the pasta to the dish, spread the quark mixture on top, then top with the Gouda (with that amount of Gouda, that’s about 2-3 layers, don’t be surprised), and finally spread the meat mixture on top. Bake in the oven for 30 minutes, then let cool for about 10 minutes. Since the amount is always a bit large, I freeze the leftovers. It works perfectly.