Summary

Ingredients

• 450 g penne
• Salt water
• 500 g minced meat
• 1 zucchini
• 1 small bell pepper (s), possibly
• 1 tablespoon Herbs Provence
• 0.5 ½ bunch chives or 3 tablespoon dried
• 1 teaspoon sambal oelek, possibly
• 1 tablespoon tomato paste
• 1 tablespoon ketchup, possibly
• salt and pepper
• 1 pinch (s) vegetable stock, instant
• 1 large can (s) tomato (s), peeled
• 250 g cheese (e.. Gouda)
• 1 medium onion (s)
• 4 cloves garlic
• 50 g cream cheese or crème fraîche

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Instructions

1. Cook the pasta as usual in salted water until al dente. Drain and set aside.
2. Finely puree 3 cloves of garlic, 1/2 onion, the peeled tomatoes, Provence herbs, ketchup, sambal oelek and tomato paste and season with salt and pepper.
3. Chop 1 - 2 cloves of garlic, chop the other half of the onion, the courgette and the small bell pepper. Fry the minced meat until the liquid has evaporated. Add the garlic and the cut vegetables and fry briefly. Then add the pureed sauce and let it boil down on a low heat for 7-10 minutes. Now season with salt, pepper and herbs from Provence and add a spoonful of chives.
4. Put the pasta in a baking dish, stir the sauce into the pasta, spread the cream cheese or creme fraîche in heaps on the pasta and spread as much cheese as you like over it.
5. Finally, bake in a preheated oven at 190 - 200 ° C. The casserole is ready when the cheese is a nice golden brown color.