Summary

Ingredients

• 500 g ribbon noodles
• 500 g minced meat, mixed, preferably from the butcher
• 4 medium onion (s), chopped
• 400 ml whipped cream
• 1 clove garlic, chopped, possibly more
• Salt or fondor
• Pepper, freshly ground
• 375 g mozzarella, diced (like French fries)
• oil

Print Recipe Pin Recipe

Instructions

1. Fry the onions in a hot pan in oil until they are lightly translucent, add the minced meat and fry until crumbly and brown over high heat. Add the garlic, stir and pepper well. It can taste spicy, as the cream and the rest of it swallow a lot of seasoning. Add the cream and let it boil down slightly, stir and set the hob smaller.
2. Meanwhile, you can bring the pasta water to the boil and cook the pasta al dente.
3. After 10-15 minutes the sauce should be thicker. Remove from heat and season with salt or fondor and pepper.
4. Put the drained pasta in a suitable baking dish and fold in the mozzarella. Spread the sauce on top and fold in slightly as well. With light pressure you press the casserole flatter in the mold, so that the liquid is well distributed.
5. Bake in the oven preheated to 175 ° C for about 35 minutes. The casserole should only be slightly golden brown, otherwise the noodles that look out of the top will be too crispy.
6. A fresh salad tastes good with it.