Tomato – minced meat – pasta – casserole

Ingredients for 2 servings:

• 250g farfalle
• 4 large tomatoes
• 2 red bell peppers
• a few stalks of basil
• 125 g minced meat, half and half
• 1 tbsp olive oil
• Salt and pepper from the mill
• 3 tbsp tomato paste
• 2 tbsp crème fraîche
• 200 ml milk
• 1 tbsp vegetable broth, instant
• 150 g cheese, grated, e.g. Edam
• some butter for the casserole dish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in boiling salted water until al dente; drain, let it drain, and set aside. Score the tomatoes crosswise and blanch them in boiling water; then peel them. Cut the bell peppers into small cubes. Pick the basil leaves and chop them. Brown the minced meat in a pan with hot oil and season lightly with salt and pepper. Add the bell peppers, tomatoes, tomato paste, crème fraîche, milk, and stock powder one after the other and simmer for a few minutes. Finally, stir in the basil and season with salt and pepper. Fold in the pasta and mix everything well. Butter a baking dish. Add the pasta and sauce and sprinkle the cheese evenly over the top. Bake in a preheated oven at 180°C for about 20 minutes.