Pasta casserole with bolognese and broccoli

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel the carrot, wash it, cut it in half lengthwise and slice it. Peel and finely chop the onion. Peel garlic and chop finely. Wash sage, shake dry. Peel and chop the leaves

2. 2

   Heat the oil in a pan. Fry the minced meat for about 5 minutes until crumbly, then add onion, carrot, sage and garlic. Stir in tomato paste and fry briefly. Deglaze with tomatoes and simmer covered for about 20 minutes until it is very viscous. Season sauce with salt and pepper

3. 3

   Prepare the pasta in boiling salted water according to the instructions on the packet. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 5 minutes. Drain pasta and broccoli, rinse with cold water and drain

4. 4

   In the meantime, puree the eggs, cottage cheese and cream, season with salt, pepper and nutmeg. Grate the gouda cheese. Grease a round casserole dish (approx. 24 cm Ø). Put 2/3 of the pasta into the dish. Make a rim out of the remaining noodles. Pour 2/3 of the egg cream over the noodles and sprinkle with cheese. Pour the minced sauce in the middle and place broccoli around it. Pour the rest of the egg cream over the macaroni cake on the edge and sprinkle with the rest of the cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes, cover with foil if necessary at the end

Nutrition Facts

KCAL
780 kcal

CARBS
61 g

FATS
39 g

PROTEINS
43 g