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🍝 Classic Pasta and Minced Meat Casserole

1335 kcal · 30 min · 4 servings

Ingredients

• 400 g elbow macaroni
• 1 onion
• 2 garlic cloves
• 4 tomatoes
• 200 frozen peas
• 1 stalk leek
• 0.5 bunch oregano leaves (a few)
• 3 tbsp olive oil
• 500 g mixed minced meat
• salt
• pepper (from the mill)
• 250 g Gruyère cheese (freshly grated)
• 500 ml milk
• 5 tbsp butter
• 5 tbsp flour
• 1 egg yolk
• butter (for the dish)

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the pasta until al dente (still firm), drain it, rinse it briefly with cold water, and let it drain well.
3. 3. Melt the butter in a pot until it foams.
4. 4. Stir the flour into the butter and let it sweat briefly.
5. 5. Pour in the milk and stir vigorously with a whisk to prevent lumps.
6. 6. Season the sauce with salt and pepper.
7. 7. Let the sauce simmer on very low heat for about 10 minutes, stirring occasionally.
8. 8. Finally, stir the egg yolk into the warm sauce.
9. 9. Peel the onion and garlic and chop them finely.
10. 10. Peel the tomatoes: Pour boiling water over them, peel off the skin, cut into quarters, remove the seeds, and chop into cubes.
11. 11. Wash the leek and cut it into rings.
12. 12. Let the peas thaw.
13. 13. Fry the minced meat in a pan in hot oil until browned.
14. 14. Add the diced onion and garlic and sauté briefly.
15. 15. Fold in the tomato cubes, peas, leek rings, and oregano.
16. 16. Let the mixture cook briefly and season it finally with salt and pepper.
17. 17. Mix the drained pasta with the minced meat and vegetable mixture and half of the cheese.
18. 18. Place the mixture into a greased baking dish.
19. 19. Pour the béchamel sauce over it and sprinkle the remaining cheese on top.
20. 20. Bake the casserole in a preheated oven at 180 degrees for about 35 minutes until golden brown.
21. 21. Serve the casserole with a fresh salad.

Nutrition per serving

• kcal: 1335
• Protein: 65 g · Fett/Fat: 75 g · Carbs: 99 g