Summary

Ingredients

• 200 g macaroni
• 300 g round beef
• 1 medium onion (s)
• 1 clove garlic
• 1 small tomato (s), approx. 30 g
• 400 g pumpkin (se), rouhly prepared and cooked
• some salt and pepper
• 1 teaspoon curry powder
• 0.5 teaspoon ½ ginger powder
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ nutmeg powder
• 0.5 teaspoon ½ cinnamon powder

For the sauce:

• 40 g butter
• 40 grams flour
• 500 ml milk
• 120 g cheese, rated
• 250 g mozzarella
• some salt and pepper
• little nutmeg

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Instructions

1. Halve the unpeeled pumpkin, quarter if necessary and cook in the oven at approx. 160 ° C for 35 - 45 minutes. This method is much easier to peel the pumpkin.
2. Then weigh the right amount and cut into small cubes. Alternatively, you can cook the pumpkin softly in salted water or in steam.
3. Sauté the finely diced onion and garlic in a little oil. Add the mince and fry until almost all of the liquid has evaporated. Dice the tomato very finely, add and sauté briefly. Add the pumpkin pieces and stew everything over a medium heat for 10 minutes. Take off the stove and season well with the spices. Allow to cool slightly. In the meantime, do not cook the noodles too soft in salted water (they will continue to cook in the oven). Quench and mix with the pumpkin mince.
4. Preheat the oven to 200 ° C and lightly (!) Grease a large tin or small baking sheet. Pour the mixture into the mold.
5. Melt the butter in a saucepan, pour in the flour, slowly pour in the milk while stirring so that no lumps form. Simmer over low heat for 5 minutes until the sauce thickens massively. Season to taste with salt, pepper and a little nutmeg. Add the cheese and stir. Now quickly pour or spread the sauce on the casserole. Cut the mozzarella into pieces and spread on top. Bake in the oven for 30 minutes (or just until it bubbles and the mozzarella is browned).