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🍝 Classic Pasta and Minced Meat Casserole

413 kcal · 30 min · 4 servings

Ingredients

• 1 jar ready-made sauce (Bolognese, 500 g)
• 0.5 tsp cinnamon powder
• 350 g short macaroni
• salt
• 4 eggs
• pepper (from the mill)
• grated nutmeg
• 75 g Parmesan (grated)
• 75 g Gouda (finely grated)
• fats (for the dish)

Instructions

1. 1. Heat the Bolognese sauce in a pot.
2. 2. Season the sauce with a pinch of cinnamon.
3. 3. Bring plenty of water to a boil and add salt.
4. 4. Cook the macaroni in it until al dente according to the package instructions.
5. 5. Drain the pasta in a colander.
6. 6. Let the pasta drain well.
7. 7. Preheat the oven to 200 degrees.
8. 8. Whisk the eggs in a bowl.
9. 9. Season the egg mixture with salt, pepper, and nutmeg.
10. 10. Mix the Parmesan and Gouda in a small bowl.
11. 11. Remove two tablespoons of the cheese mixture and set it aside.
12. 12. Take half of the drained pasta.
13. 13. Mix this pasta with the remaining cheese mixture.
14. 14. Mix the pasta-cheese mixture with half of the egg mixture.
15. 15. Grease a baking dish with some fat.
16. 16. Place the pasta-cheese mixture into the prepared dish.
17. 17. Distribute the minced meat ragout evenly over the pasta.
18. 18. Add the remaining pasta (without cheese and egg) on top.
19. 19. Pour the remaining egg mixture over the layer.
20. 20. Sprinkle the reserved cheese mixture on top.
21. 21. Place the baking dish in the center of the oven.
22. 22. Bake the casserole at 180 degrees convection for 40 minutes.
23. 23. Serve the casserole with green salad.

Nutrition per serving

• kcal: 413
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 43 g