Provencal Pasta Bake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g taliatelle
- salt
- 300 g bell pepper (s), mixed colors
- 250 g zucchini
- 1 onion (s)
- 400 g minced meat, mixed
- 3 tablespoon oil
- 1 can (s) tomato (s), peeled
- 1 tablespoon Herbs Provence
- 1 clove garlic
- pepper
- 200 g Gruyère
- 150 g crème fraîche
- 0.5 ½ bunch chives, cut into small rolls
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle in salted water according to the instructions on the packet, quench and place in a greased dish.
- Finely dice the peppers. Zucchini and onions too.
- Fry the mince in hot oil until all the liquid has evaporated. Add the tomatoes with their liquid, the herbs of Provence, vegetables and garlic. Bring to the boil in 8-10 minutes while stirring.
- Season the ragout with salt and pepper and pour over the pasta. Coarsely grate the cheese, mix with the crème fraîche and place in piles on the casserole. Bake the casserole in a hot oven at 200 degrees on the 2nd rack from the bottom for 20 minutes.
- Serve sprinkled with chives.
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