John Myers
Ingredients for 4 servings:
- 300 g pasta
- 1 liter whole milk
- 300 g minced meat
- 1 kg tomatoes, chopped
- 1 onion(s)
- 1 zucchini
- 2 balls of mozzarella
- n. B. Broth, granulated
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
without precooked pasta
Dice the onion and zucchini. Cut the zucchini into roughly 1 cm cubes, and the onion, if desired. Fry the mince until crumbly and golden brown. Season with salt and pepper, then add the zucchini and onion and fry. Then add the chopped tomatoes. Season to taste and stir in the milk. Season with granulated stock, if desired. Place the raw pasta in a casserole dish and pour the sauce over it. Bake the casserole for 20 minutes at 180°C (top/bottom heat) on the lowest rack of the oven. Then arrange the sliced mozzarella on top and bake for another 20 minutes. Note: There are no limits to the ingredients. You can also add finely chopped bell peppers or other vegetables. I also used grated Gouda cheese. The casserole is particularly moist and can be reheated the next day without becoming dry.
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