Fast Risoni casserole

Name: Fast Risoni casserole
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Risoni noodles; 7-10 Tbsp Salt; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Sunflower oil; 300 g mixed minced meat; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 2 TABLESPOONS frozen, Italian herbs; 7-10 Tbsp Pepper; 80 g Emmental cheese

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Risoni noodles
7-10 Tbsp Salt
1 Onion
1 Garlic clove
3 TABLESPOONS Sunflower oil
300 g mixed minced meat
1 TABLESPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
2 TABLESPOONS frozen, Italian herbs
7-10 Tbsp Pepper
80 g Emmental cheese

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Then drain and allow to drain well.
2
Peel and chop the onion. Peel and finely chop the garlic. Heat oil in a pot. Fry onion and garlic for about 2 minutes. Add the meat and fry until crumbly for about 5 minutes. Stir in tomato paste and sweat for about 1 minute.
3
Add tomatoes and 1 1/2 tablespoons of herbs, season with salt and pepper. Bring to the boil and simmer for about 10 minutes.
4
Grate the cheese roughly. Spread the pasta evenly in a casserole dish. Add the minced sauce and sprinkle with cheese. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 8-10 minutes.
5
Remove from the oven and sprinkle with 1/2 tablespoon herbs.