Bombastic pasta casserole with minced meat and vegetables – this recipe is a hit!

Bombastic: You have to try this casserole!
Bombastic: You have to try this casserole! IMAGO/Shotshop

We all know it, a quick pasta dish with leftovers from the day before. And that’s fine. but here we are talking about something completely different. This complex pasta with ground beef and vegetables is bombastic. You really need it in your life. Trust us – or just try.

We’re talking delicious noodles simmering in the oven with a generous ground beef sauce, vegetables and a little too much spicy perfection. The golden brown crust of the cheese makes the dinner perfect. So delicious! Here is the recipe.

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Pasta lopsa with minced meat and vegetables – recipe

That’s what you need

500 grams of pasta (penne, rigatoni, spirelli), 3 carrots, 1 can of corn, 1 can of peas, 1 zucchini, 4 tomatoes (medium), 1 cup of crème fraîche, 200 grams of cream, 1 tablespoon of Parmesan cheese (grated), 250 grams of cheese (eg Emmental, grated), salt and pepper

For minced meat

500 grams of minced meat (mixed), salt and pepper, 1 pinch of ground paprika, 3 cloves of garlic, 1 onion, 1 tablespoon of oil

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This is how it’s done

First, peel the onion and garlic and chop them very finely. Then heat the oil in a pan and sauté the onion and garlic until they become transparent. Then add the ground beef and fry until it becomes crumbly. Season the ground beef with salt, pepper and paprika and set aside for now.

At the same time, cook the noodles in a pot of plenty of salted water according to package directions until al dente. Then drain well in a colander.

Grease an ovenproof dish with a little butter. Preheat the oven to 175 degrees (convection).

Let the pan rest for five minutes after it comes out of the oven.
Let the pan rest for five minutes after it comes out of the oven. IMAGO/CHROME ORANGE

In the meantime, clean and wash the carrots, tomatoes and zucchini. Then peel the carrot and cut it into small pieces. Also cut zucchini and tomatoes into small pieces. Drain the canned peas and corn in a colander.

Mix the vegetables with cream, crème fraîche and parmesan and season generously with salt and pepper.

Now mix the noodles, minced meat mixture and vegetable mixture in an ovenproof dish. Then sprinkle everything with grated cheese and place in a heated oven. The casserole should be baked there for about 20 minutes.

Enjoy your meal!

Tips for the recipe

It is best to use noodles with a ribbed or curled surface. They are better for complex dishes than regular ones because they absorb the sauce better.

If you are cooking the noodles according to the instructions on the package, be sure to allow 2 to 3 minutes. They continue to cook in the oven and otherwise they become too soft.

Wrinkled or twisted noodles work best in stacks.
Wrinkled or twisted noodles work best in stacks. IMAGO / YAY Pictures

It doesn’t matter if it’s Parmesan or Emmental: freshly grated, each cheese has a MUCH more aromatic taste. There is a big difference between self-grated cheese and purchased, ready-made grated cheese.

Let the pot rest for five minutes after removing it from the oven. During this time, the noodles will absorb more sauce. The taste becomes even rounder.

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