Leberkäs Pasta Bake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g pasta, (fussili)
- 1 tablespoon rapeseed oil (or other tasteless oil)
- 200 g meat loaf
- 1 onion (s)
- 1 zucchini, (approx. 250 g)
- 3 carrot (s), (approx. 250 g)
- 1 can peas, extra fine (425 ml)
- 1 can tomato (s), diced pizza tomatoes (425 ml)
- Tomato paste
- Salt and pepper, sprinkling seasoning
- rosemary
- thyme
- 100 ml milk, low-fat
- 100 g cheese, rated (e.. Edam cheese)
Print Recipe
Pin Recipe Instructions
- First, the noodles are cooked firm to the bite in plenty of salted water.
- The chopped onions are fried in hot rapeseed oil together with the meat loaf, also cut into cubes (approx. 1.5 cm). Zucchini and carrot are also diced and added to the onion-meat loaf mixture. Cover and cook for about 5 minutes, add some water if necessary.
- Then put the pizza tomatoes, some tomato paste and the drained peas in the pan. Bring to the boil once and season well with the spices.
- Now mix the whole thing with the cooked noodles, stir in the milk and pour into a flat baking dish. Pour the grated cheese over it. Put in the oven and bake at 200 degrees (hot air) for about 30 minutes.
- The oven does not need to be preheated.
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