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🍝 Creamy Cauliflower Pasta Bake with Spicy Meat Bolognese

665 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Cauliflower 1 pc.
• Onions, yellow 1 pc.
• Penne Rigate 500 g
• Oil 3 tbsp
• Minced meat, mixed 500 g
• Pepper, black ground Pinch
• Oregano, dried Pinch
• Sugar Pinch
• Tomatoes, chopped 400 g
• Emmentaler grated 200 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
2. 2. Rinse the cauliflower thoroughly under running water.
3. 3. Remove the hard stem at the base of the cauliflower.
4. 4. Cut the cauliflower into florets approximately 5 centimeters in size.
5. 5. Halve the onion and remove the outer skin.
6. 6. Finely chop the onion into small cubes.
7. 7. Bring about 4 liters of water to a boil in a large pot and add salt.
8. 8. Add the pasta to the boiling salted water and cook for 3 minutes.
9. 9. Add the cauliflower florets directly to the pot with the pasta.
10. 10. Cook the mixture for another 6 minutes.
11. 11. Drain the pasta and cauliflower in a colander.
12. 12. Rinse the vegetables and pasta briefly with cold water.
13. 13. Heat 1 tablespoon of oil in a large pan over medium to high heat.
14. 14. Sauté the ground meat in the pan for about 3 minutes.
15. 15. Season the meat with salt, pepper, oregano, and a pinch of sugar.
16. 16. Add the chopped onion to the pan and sauté it for 2 minutes.
17. 17. Add the tomatoes along with their juice to the pan.
18. 18. Let the sauce simmer for 3 to 5 minutes and stir occasionally.
19. 19. Layer the cauliflower, pasta, and meat sauce alternately in a casserole dish.
20. 20. Generously top the final layer with cheese.
21. 21. Bake the casserole in the preheated oven for about 30 to 40 minutes until golden brown.
22. 22. Carefully remove the dish from the oven and serve the casserole hot.

Nutrition per serving

• kcal: 665
• Protein: 40 g · Fett/Fat: 35 g · Carbs: 49 g