Summary

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

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Instructions

1. 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.
2. Put the pasta and the meat-vegetable mixture in a greased baking dish. Dice the sheep cheese and mix in.
3. 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.