Italian Rice Noodle Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g meat
- 500 g noodles (rice noodles)
- 500 g sheep cheese
- 1 large red pepper (s)
- 1 large bell pepper (s), green
- 1 cup whipped cream
- 1 tube tomato paste
- 1 large onion (s)
- 1 packet herbs, Italian (frozen)
- 1 clove garlic
- vegetable broth
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cook the rice noodles in the vegetable stock according to the instructions on the packet. In the meantime, dice the onions and fry them with the mince and herbs in a little oil. Dice the peppers and stew them. Add the clove of garlic and continue cooking until the peppers are through but still firm to the bite.
- Put the pasta and the meat-vegetable mixture in a greased baking dish. Dice the sheep cheese and mix in.
- Mix the tomato paste with the cream, add salt and pepper and pour over the casserole. Stir again. Then bake the casserole at 180 - 200 ° C (fan-assisted and preheated) for 30 - 40 minutes.
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