Berlin Pasta Bake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup sour cream
- 1 cup cream
- 1 can corn
- 1 can mushrooms, (alternatively fresh)
- 2 bell pepper (s) (color does not matter, red tastes best)
- 500 g noodles (spiral noodles)
- 250 g cheese, (Gouda or Emmentaler for ratin)
- 1 pepperoni, (red or green depending on the degree spiciness)
- 2 large onions
- 500 g minced meat, mixed
- 2 egg (s)
- salt and pepper
- Paprika powder
- Broth, grains
- Chilli powder
Print Recipe
Pin Recipe Instructions
- It has nothing to do with Berlin, but it was created there while on vacation.
- Pre-cook the pasta, use granulated broth instead of salt.
- Chop the onions and fry them in oil, add the minced meat together with the chopped peppers and fry them until they are hot.
- Cut the bell pepper into cubes (either add and fry or pre-cook covered in the microwave if you want it to be quick).
- Pour the cream on with the mug and add the corn and mushrooms. Season to taste with salt, pepper and chilli (should be spicy). Whisk and stir in the eggs (but no longer on the hot plate, the egg should first set in the oven).
- Stir the sauce under the pasta, put the whole thing in a baking dish.
- Mix the sour cream with a little water or milk and distribute evenly on the surface. Scatter cheese on top / grate and put the whole thing in the oven until the cheese is crispy.
- It is best to place the pepper mill and chilli mill on the table for seasoning
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