Italian pasta casserole with tomatoes and bacon

Name: Italian pasta casserole with tomatoes and bacon
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 350 g Pasta (e.g. Fusilli); 7-10 Tbsp Salt; 50 g Bacon; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 400 g Minced beef; 7-10 Tbsp Pepper; 1 TEASPOON Tomato paste; 100 ml dry red wine; 100 ml Vegetable broth; 1 can(s) (425 ml) Tomatoes in pieces; 125 g Mozzarella cheese; 75 g Parmesan cheese; 1 Branch rosemary; 2 stem(s) Thyme; 7-10 Tbsp Sweet peppers; 150 g Whipped cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

350 g Pasta (e.g. Fusilli)
7-10 Tbsp Salt
50 g Bacon
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
400 g Minced beef
7-10 Tbsp Pepper
1 TEASPOON Tomato paste
100 ml dry red wine
100 ml Vegetable broth
1 can(s) (425 ml) Tomatoes in pieces
125 g Mozzarella cheese
75 g Parmesan cheese
1 Branch rosemary
2 stem(s) Thyme
7-10 Tbsp Sweet peppers
150 g Whipped cream

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet, drain and allow to drain. Cut bacon into strips. Peel and finely dice onion and garlic
2
Heat the oil in a pan. Fry the minced meat and bacon for about 4 minutes until crumbly. Add garlic and onion, season with salt and pepper and continue frying for about 1 minute. Stir in tomato paste, fry for 1-2 minutes. Deglaze with wine and stock. Add tomato pieces and simmer for 15-20 minutes
3
Cut mozzarella into thin slices. Grate parmesan. Wash the rosemary and thyme and shake dry. Pluck off leaves or needles and chop finely. Stir the herbs into the sauce and season again with salt, pepper and a little paprika
4
Layer pasta, meat sauce, mozzarella and parmesan. The top layer should consist of pasta and cheese. Pour cream over it and bake on the middle shelf for 35-40 minutes. Serve with a mixed salad