Summary

Ingredients

• Margarine, for greasing
• 500 g penne
• 150 g cheese, rated, your choice

For the sauce: (minced sauce)

• 500 g tomato (s), sieved or with pieces
• 3 tablespoon tomato paste
• 500 g minced meat
• 1 large onion (s)
• 1 tablespoon honey
• salt and pepper
• olive oil

Also: (for the roux)

• 40 g mararine
• 30 grams flour
• 500 ml milk
• 200 g herbal cream cheese
• 200 g processed cheese

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Instructions

1. First cook the pasta al dente, for penne it should be about 10 minutes. Take a large baking dish and grease it with the margarine. Drain the penne and pour it into the mold. Put aside.
2. For the tomato sauce, cut the onion into small pieces and sauté in the pan with a little olive oil. Then add the mince and fry until it`s done. Now stir in the tomatoes and tomato paste. Add the honey and salt and season with pepper or other spices to taste. Now simmer on low heat for about 30 minutes, or less if you don`t have time.
3. Then preheat the oven to 200 °.
4. Now the roux. Melt the margarine in a saucepan and then add the flour so that the two combine. But it shouldn`t be too lumpy, but stay nice and supple. Then gradually add the milk, first in very small sips, always stirring well with the whisk until everything is well combined, then pour again. From approx. 150-200ml you can add more, but at the beginning have a little patience or gain experience (the roux completely failed me the first time). When the milk is in, bring to the boil once and then add the cream and processed cheese.
5. Now pour the minced sauce over the pasta and then pour the roux over it so that the pan fills up to the brim. Pour the chosen cheese over it and then put it in the oven for 30 minutes at 200 ° C. If the casserole turns brown too quickly, simply put aluminum foil over it and leave it in the oven.