Macaroni Mince Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta, (macaroni)
- 500 g minced meat, beef or possibly mixed
- 3 tomato (s)
- 1 onion (s)
- 2 carrot (s), medium-sized
- 100 g peas, frozen
- 4 egg (s)
- 200 ml milk
- 100 g cheese, rated ratin cheese
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 1 teaspoon herbs, Italian, dried
- some nutmeg, ground
- some butter for the pan
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- The recipe is enough for 4-6 people. Preheat oven: 200 ° C. Grease the springform pan
- Cook the macaroni in boiling salted water for about 10 minutes until al dente. In the meantime, wash and dice the tomatoes, peel and dice the carrots, peel and finely chop the onion.
- Heat 2 tablespoons of olive oil in a pan, add 2 tablespoons of tomato paste and fry the minced meat in it. Mix in the chopped tomatoes and the peas, season with salt, pepper and the Italian herbs. Let simmer for 3-5 minutes.
- Drain the macaroni and let cool down briefly.
- Whisk the milk with the eggs and season well with salt, pepper and nutmeg.
- Layer the macaroni and the minced meat alternately in the mold (it is best to first line the base and the edge with macaroni). Pour the beaten eggs over it and sprinkle with cheese. Bake in the preheated oven for about 40 minutes. Let rest briefly before removing.
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