Macaroni casserole
Macaroni, who didn't grow up with it? We certainly did. We used to eat it often the classic way from a packet, without Spam, but with ketchup. This macaroni casserole doesn't come from a packet, but is at least as easy to make. A real family favorite, because young and old alike can appreciate this macaroni dish.
Ingredients · Servings 4
- 300 gr (large) macaroni
- 300 g (vegetarian) minced meat
- 70 g tomato puree
- 600 g pomodorini (canned tomatoes)
- 1 courgette
- 1 large carrot
- 1 ui
- 2 cloves of garlic
- 1 ball mozzarella
- 1 tbsp Italian herbs (thyme/oregano/rosemary)
- 3 sprigs of fresh basil
- Salt and pepper
- Olive oil
Method · 35 min
- Cook the macaroni al dente in plenty of salted water. Drain and set aside.
- Peel and chop the onion and finely chop the garlic. Sauté this in a little olive oil. Add the minced meat and tomato paste and cook together.
- Wash the carrot and courgette and cut them into small cubes. Add to the minced meat and fry together. Add the cherry tomatoes and Italian herbs and let the sauce simmer gently for about 10 minutes.
- Add the cooked macaroni to the sauce. Spoon everything into a large oven dish. Tear the mozzarella into pieces and distribute it over the pasta casserole. Place the macaroni in the oven at 180 degrees Celsius for about 15 minutes.
- Garnish the macaroni casserole with fresh basil.
Prefer vegetarian? Then replace the minced meat with pulled oats or vegetarian minced meat.
