Macaroni mince casserole

Name: Macaroni mince casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 350 g Macaroni; 7-10 Tbsp Salt; 1 Onion; 2 Garlic cloves; 2 Tomatoes; 1 (150 g) small zucchini; 1 (250 g) small aubergine; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 500 g mixed minced meat; 7-10 Tbsp Cinnamon; 7-10 Tbsp dried oregano; 1 can(s) (425 ml) peeled tomatoes; 4 Eggs; 7-10 Tbsp grated nutmeg; 5 TABLESPOONS grated parmesan cheese; 7-10 Tbsp fresh herbs; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

350 g Macaroni
7-10 Tbsp Salt
1 Onion
2 Garlic cloves
2 Tomatoes
1 (150 g) small zucchini
1 (250 g) small aubergine
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
500 g mixed minced meat
7-10 Tbsp Cinnamon
7-10 Tbsp dried oregano
1 can(s) (425 ml) peeled tomatoes
4 Eggs
7-10 Tbsp grated nutmeg
5 TABLESPOONS grated parmesan cheese
7-10 Tbsp fresh herbs
7-10 Tbsp Grease

Directions

1
Break through the macaroni once and cook in plenty of boiling salted water for 8-10 minutes. Peel onion and garlic and dice finely. Clean, wash and slice the tomatoes, zucchini and eggplant.
2
Heat 2 tablespoons of olive oil in a frying pan. Sauté half the garlic, zucchini and eggplant slices in it. Season with salt and pepper. Heat 1 tablespoon of olive oil. Sauté the onion, remaining garlic and minced meat in it.
3
Season with salt, pepper, cinnamon and dried oregano. Deglaze with canned tomatoes, boil down for 5 minutes over high heat. In the meantime whisk eggs. Season with salt, pepper and nutmeg.
4
Mix the pasta, 2 tablespoons of parmesan and half of the whisked eggs. Pour half into a greased casserole dish. Spread the minced meat mixture, vegetable slices and remaining pasta on top. Pour on the remaining egg milk and sprinkle with the remaining parmesan.
5
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Serve garnished with fresh herbs.