Hearty pasta casserole with minced meat, pumpkin and tomato sauce
Ingredients
- 2 tsp olive oil, + some for brushing
- 250g pumpkin
- 1 carrot
- 50g hard cheese
- 1 clove garlic
- 200g pasta
- Salt, to taste
- 300g minced beef
- 390g tomatoes, in its own juice
- Black pepper, freshly ground, to taste
Utensils
- casserole dish
- knife
- cutting board
- peeler
- pan
- sieve
- grater
- tablespoon
- frying pan
Instructions
- Preheat the oven to 220°C.
- Grease a deep casserole dish with olive oil.
- Cut the pumpkin into thin pieces.
- Peel the vegetables.
- Rub the carrots and cheese.
- Chop the garlic into small pieces.
- Pasta in salted water Cook until al dente and drain.
- Reserve about 2-3 tablespoons of the pasta water and set aside.
- Cook the pumpkin in boiling water for 5-7 minutes until the fruit is soft.
- Drain in a colander.
- Oil in in a skillet.
- Fry the ground beef over high heat for 3-4 minutes, stirring constantly.
- Add the carrots and garlic to the ground beef, stir and cook for a further 2 minutes.
- Add the tomatoes and pasta cooking water to the pan.
- Bring the whole thing to a boil, season with salt and pepper and stir.
- Remove the pan from the heat.
- Add the pasta, mix with the sauce and transfer to a casserole dish.
- Scatter the pumpkin pieces on top.
- Sprinkle cheese on top and bake for 10 to 15 minutes until the Kr uste becomes crispy.
- Take the pasta casserole out of the oven and serve immediately.
