Macaroni casserole

Name: Macaroni casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 pack of (300 g) Pasta dough (refrigerated shelf; e.g. from Aunt Fanny); 1 red pepper; 2 Onions; 5 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 500 g fresh leaf spinach; 2 Garlic cloves; 600 g mixed mince; 250 g creamy ricotta; 70 g Pecorino cheese (alternatively Parmesan)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 pack of (300 g) Pasta dough (refrigerated shelf; e.g. from Aunt Fanny)
1 red pepper
2 Onions
5 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
500 g fresh leaf spinach
2 Garlic cloves
600 g mixed mince
250 g creamy ricotta
70 g Pecorino cheese (alternatively Parmesan)

Directions

1
Take the pasta dough out of the refrigerator and let it rest for about 30 minutes at room temperature. Clean, wash and finely dice the peppers. Peel and finely dice the onions. Heat 1 tablespoon of olive oil in a saucepan.
2
Sauté the paprika and half the onion in it. Add tomatoes and juice and chop coarsely. Season sauce with salt, pepper and 1 pinch of sugar. Reduce over medium heat for about 10 minutes.
3
Sort the spinach, wash, drain and chop coarsely. Peel garlic and chop finely. Heat 2 tablespoons of oil in a frying pan. Fry the rest of the onion and garlic. Add minced meat and fry for 5-8 minutes until finely crumbly.
4
Season with salt and pepper. Take it out. Let spinach collapse briefly in the frying fat. Season with salt and pepper. Add spinach and cooking liquid to the mince. Stir in ricotta. Season to taste with salt and pepper.
5
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Place the pasta plate with the narrow side at one end of a baking tray. Place approx. 4 tbsp. chopped filling crosswise as strips on the pasta sheet at a distance of approx. 5 cm from the edge.
6
First place the pasta dough crust over the filling. Spread some minced filling next to it again. From the remaining pastry sheet, lap a "wave" over the filling, cover again with the minced meat and let it overlap again.
7
Continue in this way until the other end of the dough sheet is folded over the last strip of chopped filling.
8
Grate pecorino. Spread the paprika sauce on the pasta. Sprinkle pecorino over it. Drizzle the rest of the oil over the pasta. Bake in a hot oven for about 20 minutes.