Macaroni mince cake

Name: Macaroni mince cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 300 g Macaroni; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Tomatoes; 2 medium-sized carrots; 1 Onion; 2 TABLESPOONS Oil; 400 g mixed mince; 2 TABLESPOONS Tomato paste; 100 g frozen peas; 1 TEASPOON dried ital. Herbs; 4 Eggs (Gr. M); 200 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 50-75 g grated gouda

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

300 g Macaroni
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Tomatoes
2 medium-sized carrots
1 Onion
2 TABLESPOONS Oil
400 g mixed mince
2 TABLESPOONS Tomato paste
100 g frozen peas
1 TEASPOON dried ital. Herbs
4 Eggs (Gr. M)
200 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
50-75 g grated gouda

Directions

1
Cook the pasta in plenty of boiling salted water for about 8 minutes until al dente. Wash and chop the tomatoes. Peel and wash carrots and onion. Dice both finely
2
Heat the oil in a pan. Fry the minced meat in it until crumbly. Fry onion and carrots briefly. Sweat tomato paste with. Stir in peas and tomatoes. Season with salt, pepper and Italian herbs. Simmer for 2-3 minutes
3
Drain the pasta well. Whisk eggs and milk. Season well with salt, pepper and nutmeg. Grease a round casserole dish with a high rim or a tight-fitting springform pan (24 cm Ø).
4
Layer pasta and minced meat mass in the form. Pour egg milk over it and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes. Let the macaroni cake rest in the mould for a while, then carefully remove it
5
Drink: spritzer or beer