Pasta Bake À La Sandy

Summary

Ingredients

• 500 g noodles (spiral noodles)
• 500 g minced meat
• 2 carrot (s)
• 1 bell pepper (s), yellow
• 1 small zucchini
• 1 leek
• 1 clove garlic
• 1 onion (s)
• some wine
• some vegetable broth
• 1 packet tomato (s), chunky with herbs (tetra pack)
• 100 g cheese, to rate
• 1 mozzarella
• 1 packet bechamel sauce (or prepare it yourself!)
• salt and pepper
• Herbs, fresh, to taste (e.g. parsley, basil)
• Paprika powder
• Chili powder
• herbs Provence

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Instructions

1. Do not cook the pasta too soft according to the package instructions, rinse with cold water and set aside.
2. Halve the carrots and leek lengthways and cut into slices, cut the courgette and bell pepper into cubes. Heat olive oil in a large pan and sauté chopped onion and garlic in it. Add the carrots and fry a little, then add the peppers and zucchini. Finally add the leek and fry everything again briefly. Crumble the minced meat and fry with it. Deglaze with broth and possibly a little wine and let it boil down briefly. Add the chunky tomatoes and season well with the spices. The tomato sauce should now be creamy, but not too thick (otherwise add vegetable stock).
3. Cut the mozzarella into thin slices. Finely chop the herbs. Grease a large baking dish and cover the bottom with macaroni. Put a layer of tomato sauce, a little mozzarella and herbs on top and pour a little bechamel sauce over it. Continue like this until everything is used up, the last layer then consists of a thin layer of pasta and bechamel sauce. Sprinkle with grated cheese and bake in the oven at around 180 ° C for 35 minutes.