Summary

Ingredients

• 500 g pasta, (Penne Lisce)
• 200 g cherry tomato (s), halved
• 2 red peppers (diced)
• 2 shallot (s), finely diced
• 2 cloves garlic
• 150 ml cream
• 1 tablespoon rosemary, finely chopped
• 2 tablespoon chilli sauce, sweet and hot
• 500 g minced meat, half and half
• 2 onion (s), diced
• 100 g cheese (butter cheese), sliced
• 3 tablespoon olive oil
• pepper
• salt

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Instructions

1. Heat 2 tablespoons of oil in a saucepan and sauté the shallot cubes. Add the cherry tomatoes and rosemary, press in the garlic cloves and simmer for 15 minutes. Add the diced paprika and cream and cook gently for another 10 minutes. Puree the vegetables and season with chilli sauce, pepper and salt to taste.
2. Cook the pasta according to the instructions on the packet, place in a colander and drain well. Brush the baking dish with oil, add the pasta and distribute it well.
3. Heat 1 tablespoon of oil in a large pan and sear the minced meat. Add onion cubes and sauté if necessary. Season with pepper and salt. When the minced meat has turned brown and crumbly, distribute it evenly over the pasta, folding in a little. Spread the pepper-tomato sauce on top and fold in as well.
4. Spread the cheese slices evenly on the mold, put them in the preheated oven and bake until the cheese has turned brown.