Summary

Ingredients

• 300 g pasta
• 1 medium onion (s)
• 100 g bacon, diced
• 200 g meat loaf, fine
• 1 medium bell pepper (s), red
• 1 medium zucchini
• 100 g feta cheese
• 1 tablespoon, leveled tomato paste
• herbs Provence
• Paprika powder
• 200 g sour cream
• 100 g cookin cream
• 3 egg (s)
• salt and pepper
• nutmeg
• 200 g Emmentaler or Gouda cheese, rated
• some flakes butter
• Oil for frying
• some balsamic vinegar

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Instructions

1. Cook the pasta - no ribbon pasta or spaghetti, rather Spirelli or Penne - in salted water until al dente and drain.
2. Peel and dice the onion. Stalk and core the bell pepper, remove the separating skin and roughly dice. Trim the ends of the zucchini, then cut once lengthways and both halves lengthways again and then cut thicker (quarter) slices crosswise, dice feta.
3. Heat some oil in a large pan and sauté the onion. Then add the bacon and meat cheese cubes and fry lightly. Deglaze with a dash of balsamic vinegar, add tomato paste as well as diced paprika and zucchini and lightly sear. Season with pepper, paprika and herbs from Provence. Mix the drained noodles, the contents of the pan and the feta cubes, season a little if necessary.
4. For the topping, beat the eggs, sour cream and cooking cream well and season well with salt, pepper and nutmeg. Pour the casserole mixture into a greased casserole dish, distribute it evenly and pour the egg topping over it. Sprinkle with grated cheese and put flakes of butter on top. At 200 ° C top / bottom heat or 180 ° C circulating air for 30 - 45 minutes in the preheated oven - the egg topping should be done through.