Cook the ribbon noodles al dente according to the instructions on the packet. Drain and drain well. Put the drained pasta back into the pot. Prepare 2 cups of instant stock and mix with the 2 small cans of tomato paste. Pour this mixture over the boiled ribbon noodles and mix everything well.
Peel the onions and cut into fine cubes.
Cut the Gouda into small cubes.
Fry the minced meat in a little oil in a non-stick pan. Crumble the mince with a fork while frying. When it has turned golden brown, add the onion cubes, sweat them briefly and then season everything well with salt, black pepper and the dried herbs. I almost add seasoning to this dish, because the cream that is added softens the aromas of the herbs a lot.
Grease the bottom of a tall baking dish. Put in layers the cooked, mixed with the broth and tomato paste, noodles, minced meat crumbs and gouda cubes. Keep doing this until you have used all of the ingredients. In any case, finish with a layer of pasta. Finally, slowly pour cream over the whole thing and make sure that it flows into the gaps everywhere. Put the lid on the pan and bake the casserole in the preheated oven for approx. 25 minutes at 200 ° C.
After approx. 25 minutes, take the mold out of the oven for a moment, sprinkle the grated cheese over it and bake without a lid for another 10-15 minutes.
Tip:
A simple, green salad goes well with it.
The dish also tastes great with fresh herbs in the minced meat.
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