Pasta – Leek – Mince – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta
- Salt water
- 500 g minced meat
- oil
- 1 onion (s)
- 2 leeks
- 300 g cheese, rated
- 70 g mararine
- 2 tablespoon flour
- 300 ml milk
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the pasta (e.g. penne) in salted water according to the instructions on the packet. Cut the leek into rings and cook briefly in salted water. Drain and collect some of the water for the sauce (approx. 250 ml).
- Heat the oil, add the finely chopped onion and fry the minced meat until crumbly. Season with salt and pepper. Mix the leek and minced meat.
- Melt the margarine in a saucepan over a low flame, stir in the flour with the whisk. Deglaze with the cooking water of the leek and milk, add half of the cheese and cook a little until the right consistency is achieved. If the sauce is too thick, add a little milk or thicken with a little water and flour. Season to taste with salt, pepper and nutmeg.
- Now layer them in an ovenproof dish like lasagna: start with the minced leek mixture, then pasta, again minced meat and then sauce. Now start again with the pasta and finish with the sauce.
- Just put the cheese on top and place in the preheated oven at 200 ° C for about 25 minutes until the cheese turns golden.
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