Summary

Ingredients

• 300 g pasta, e.., Fusilli
• 500 g minced meat, half and half
• 2 spring onion (s)
• 3 clove (s) garlic
• 1 leek
• 1 red pepper (s)
• 250 g mushrooms
• 2 packs tomato (s), mashed
• 375 g mozzarella
• rosemary
• 2 carrot (s)
• thyme
• salt
• Pepper, freshly ground
• Herbs, Italian
• olive oil

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Instructions

1. Cook the fusilli according to the instructions on the packet and then drain well.
2. In the meantime, peel the onions and cut into small cubes. Peel the garlic and set aside. Wash the bell peppers and cut into small cubes, wash the mushrooms and leek as well and cut into thin slices and set aside for the time being. Peel the carrots and also cut them into slices.
3. Heat the oil in a pan and fry the onions until translucent. Then add the minced meat and stir-fry until loosely and crumbly. Season with salt and pepper. Add the paprika, mushrooms, carrots and leek and cook for about 10 minutes, stirring occasionally. Press the garlic and add. Then the pureed tomatoes and herbs are added. The whole thing is then simmered for about 5 minutes and seasoned with salt, pepper and the herbs.
4. Then you put the cooked fusilli and the sauce with the vegetables in a baking dish and mix everything together well. Cut the mozzarella into thin slices and pour over the fusilli sauce mixture.
5. Baked in the oven at 200 degrees for 20 minutes.