Vegetable pasta casserole with minced meat

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 100 g cocktail tomatoes, yellow
• 350 g minced meat
• 500 g tomatoes, pureed
• 1 tbsp tomato paste
• 70 g bell pepper(s), yellow and red
• 60 g broccoli
• 150 g pasta, e.g. Pipe rigate
• 100 g white mushrooms
• 75 g Emmental cheese, grated
• 1 tbsp olive oil
• n. B. Salt
• n. B. Pfeffer
• e.g. basil, dried
• n. B. herbs, Italian

Instructions

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

low in calories

Bring salted water to a boil and cook the pasta according to the time specified. Meanwhile, chop the vegetables and add them to a pan. Add 1 tablespoon of olive oil, tomato paste, salt, pepper, Italian herbs, and basil. Cook the vegetables over high heat until tender. Then add the ground beef and cook for about 5 minutes. Add the passata to the pan and simmer over medium heat, seasoning with a little salt and pepper to taste. Transfer the vegetable and ground beef mixture to a baking dish and sprinkle with some grated cheese (I prefer Emmental). Place in the oven at 200°C (fan oven) for about 10-15 minutes, until the cheese has melted. 530 kcal per serving.