Macaroni and Zucchini Casserole

Summary

Ingredients

• 300 g pasta, macaroni
• 2 red pepper (s)
• 1 carrot (s)
• 1 onion (s)
• 2 zucchini
• 1 clove garlic
• oregano
• 4 tablespoon olive oil
• 500 g minced meat
• 2 tablespoon tomato paste
• Parmesan, grated
• 1 tablespoon flour
• 1 tablespoon butter
• salt
• pepper
• 250 ml milk
• 3 egg yolks

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Instructions

1. Clean and dice paprika, carrot, onion and garlic. Cut the zucchini into slices.
2. Heat the olive oil in a pan. Sear the minced meat, add the vegetables and sauté. Season with oregano, salt and pepper. Add tomato paste.
3. Cook the macaroni in salted water until al dente.
4. Put in a baking dish and spread the vegetables on top. Sauté the flour and butter and carefully deglaze with the milk and simmer for 5 minutes while stirring. Remove the saucepan from the heat and stir the egg yolks into the sauce. Season to taste with salt and pepper. Pour the sauce over the vegetables and sprinkle with parmesan. Bake in the oven for 20-30 minutes at 180 ° C. If possible, use 1/2 bunch of fresh oregano.