Russian noodle casserole

Ingredients for 4 servings:

• 500g rigatoni
• 750 g minced meat, mixed
• 2 onions, diced
• 1 small jar of mushrooms, sliced
• some Parmesan
• ¼ liter broth
• 1 cup sour cream, 200 g
• 1 class can/n Tomato paste, approx. 70 – 80 g
• 1 tbsp mustard, medium hot
• 2 bell pepper(s), red, cut into strips
• salt and pepper
• Paprika powder
• 200 g grated cheese, e.g. Gouda
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the pasta in salted water according to the package instructions. Brown the minced meat with the onions and season. Add tomato paste and mustard and deglaze with broth. Stir in the sour cream. Thicken with Parmesan cheese, if desired. Add the bell pepper strips and drained mushrooms and simmer briefly. Mix the pasta with the sauce, transfer to a large baking dish, and sprinkle with cheese. Bake in a preheated oven at 180°C (convection oven) until the cheese melts and is golden brown.