Meat Casserole with Vegetables and Kritharaki Noodles
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 600 g minced meat, mixed
- 2 bell peppers, red and green, diced
- 3 cloves garlic, diced
- 400 g mushrooms, sliced
- 1 large onion (s), diced
- 100 g cherry tomato (s), halved
- 1 can tomato (s), strained, 400 g
- 300 g Kritharaki (noodles in rice form)
- 250 g oat cheese, not from the brine
- 100 g cheese, e.., Gouda, rated
- 200 ml cream
- 700 ml meat stock
- 1 teaspoon, heaped Pimentón de la Vera, picante
- some cumin
- 1 teaspoon, heaped marjoram, dried
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First, fry the peppers, onions and garlic in a pan with a little oil, season with salt, then remove from the pan and set aside.
- Then fry the mushrooms in the same pan and set aside. Now fry the minced meat when it has turned color, add the canned tomatoes and the spices and simmer for 5 minutes.
- Now add the cream, simmer for another 5 minutes, then pour the broth on and bring to the boil. Remove from the hotplate.
- Add the pasta and goat cheese, stir well and season to taste. It should have a little more seasoning, as the pasta still absorbs some seasoning.
- Put all ingredients in a baking dish - now also the cherry tomatoes - mix again, sprinkle with cheese and bake in the preheated oven for about 40 minutes at about 180 ° C.
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