Summary

Ingredients

• 400 g round beef
• 1 egg (s)
• 2 tablespoon breadcrumbs
• salt and pepper
• Paprika powder, noble sweet
• Curry powder
• possibly parsley, fresh, chopped
• 250 g mussel noodles, lare
• 250 g mushrooms
• 200 ml meat broth
• 200 ml cream
• 1 splash lemon juice or white white wine
• 150 g mozzarella, rated
• 400 g tomato (s), chunky,
• 100 g cheese, rated
• some oil for frying

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Instructions

1. First knead the minced meat with the egg, breadcrumbs and parsley, season with salt, pepper, paprika and curry powder and shape into walnut-sized balls. Fry the meatballs vigorously in hot fat in a large pan. Remove and set aside.
2. In the meantime, cook the pasta in salted water according to the instructions on the package, drain and place in a large baking dish.
3. Clean the mushrooms, cut them into small pieces and fry them in the frying fat of the meatballs. Deglaze with cream and stock and simmer for about five minutes. Then stir in the mozzarella and season with salt, pepper and lemon juice. Put the meatballs in the sauce and pour everything over the pasta into the baking dish. The best way is that there is a meatball in every clam noodle.
4. Spread the chunky tomatoes on the pasta and then sprinkle with the grated cheese.
5. Baked in a preheated oven at 200 degrees for about 10-15 minutes until golden brown.