Tomato Farfalle Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g Farfalle
- Salt water
- 4 large tomato (s)
- 2 red pepper (s)
- 1 bunch basil
- 250 g minced meat, mixed
- 1 tablespoon olive oil
- 3 tablespoon tomato paste
- 2 tablespoon crème fraîche
- 200 ml milk
- 1 tablespoon vegetable stock, instant
- 100 g cheese, rated
- Salt and pepper from the mill
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente, drain and set aside. Score the tomatoes, scald them with boiling water and peel them, then cut into eighths. Wash, clean and dice the peppers. Chop the basil.
- Fry the minced meat in hot oil, lightly salt and pepper. One after the other, add the peppers, tomatoes, tomato paste, creme fraîche, milk and stock and stir everything well. Finally, season with basil, salt and pepper.
- Fold in the pasta and pour the mixture into a greased baking dish. Sprinkle the casserole with cheese and bake in the preheated oven at approx. 180 ° C for 25 minutes. A green salad goes well with it.
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