Pasta Bake with Butternut
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta
- 400 g pumpkin (se) (butternut)
- 1 zucchini
- 300 g minced meat, mixed
- 1 onion (s)
- 0.5 ½ lemon (n)
- 2 tablespoon olive oil
- 100 g herbal cream cheese
- 3 egg (s)
- liter ⅛ milk
- 250 g cheese, rated
- salt
- pepper
- 1 teaspoon, leveled spice mixture, oriental
Print Recipe
Pin Recipe Instructions
- Cook the pasta (preferably Rigatono, Penne or Spirelli) in salted water until al dente, drain and set aside.
- Cut the zucchini and pumpkin into cubes. Dice the onion.
- Heat 2 tablespoons of olive oil and fry the minced meat until crumbly. Add onions and sauté briefly. Then add the zucchini and pumpkin and deglaze with 50 ml of water. Salt and pepper. Squeeze the lemon, add the juice and steam with the lid closed until the vegetables are firm to the bite. Then stir in the cream cheese.
- Grease a baking dish. Mix the meat-vegetable mixture with the pasta and place in the baking dish.
- Mix the eggs with the milk. Salt, pepper and add the oriental spices. Spread the milk over the pasta and pour the cheese on top.
- Bake the casserole for 20 minutes in an oven preheated to 200 ° C (circulating air 180 ° C).
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