Tine's macaroni casserole

Ingredients for 2 servings:

• 200 g pasta (fork macaroni)
• 3 m.-large beefsteak tomatoes
• 1 pointed pepper, red
• 1 m.-large chili pepper(s), red
• 1 small zucchini
• 1 m.-sized onion(s)
• 200 g minced meat, mixed
• 2 tbsp, heaped sour cream
• 4 tbsp cream
• 2 tbsp processed cheese
• 4 tbsp tomato paste
• 1 small garlic clove(s)
• 100 ml water
• salt and pepper
• oregano
• Thyme
• Broth, granulated
• 3 tbsp olive oil
• 150 g mozzarella, grated, alternatively Gouda

Instructions

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

Cook the macaroni until al dente, do not rinse. Dice the vegetables as small as possible. Brown the minced meat in olive oil, add the onion, garlic, and the finely diced vegetables, season with granulated stock, salt, pepper, thyme, and oregano to taste. Add the tomato paste and deglaze with water. Stir in the sour cream, cream, and processed cheese. Cook the macaroni until al dente, do not rinse. Place it directly into a baking dish and pour the minced vegetable mixture over it. Cover everything with grated mozzarella and bake in the oven on the middle rack at 160°C for half an hour.