Summary

Ingredients

• 200 g pasta (fork maccheroni)
• 3 medium beefsteak tomato (s)
• 1 pointed pepper, red
• 1 medium chilli pepper (s), red
• 1 small zucchini
• 1 medium onion (s)
• 200 g minced meat, mixed
• 2 tablespoon, heaped sour cream
• 4 tablespoon heavy cream
• 2 tablespoon processed cheese
• 4 tablespoon tomato paste
• 1 small clove garlic
• 100 ml water
• salt and pepper
• oregano
• thyme
• Broth, grains
• 3 tablespoon olive oil
• 150 g mozzarella, rated, alternatively Gouda cheese

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Instructions

1. Cook the fork macaroni until al dente, do not rinse. Cut the vegetables into as small cubes as possible.
2. Fry the minced meat in olive oil, add the onion, garlic and the finely diced vegetables, season to taste with granulated stock, salt, pepper, thyme and oregano. Add tomato paste and deglaze with water. Stir in sour cream, cream and processed cheese.
3. Do not rinse the firm-cooked fork macaroni, put it directly in a baking dish and pour the minced vegetable mixture over it. Cover everything with grated mozzarella and bake in the middle of the oven at 160 degrees for half an hour.