Pizza rissoles au gratin with ribbon noodles

Name: Pizza rissoles au gratin with ribbon noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 discs Toast; 1 small onion; 1 (175 g) Courgette; 500 g mixed minced meat; 2-3 TEASPOONS Basil Pesto; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Oil; 1 package (370 g) Tomato sauce with herbs; 125 g Mozzarella cheese; 1–2 Tomatoes; 200 g ribbon noodles; 1-2 stem(s) Basil to garnish

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 discs Toast
1 small onion
1 (175 g) Courgette
500 g mixed minced meat
2-3 TEASPOONS Basil Pesto
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 TABLESPOON Oil
1 package (370 g) Tomato sauce with herbs
125 g Mozzarella cheese
1–2 Tomatoes
200 g ribbon noodles
1-2 stem(s) Basil to garnish

Directions

1
Soak the toast in cold water. Peel and finely chop the onion. Wash, clean and roughly grate the zucchini. Knead minced meat, pesto, squeezed toast, egg, zucchini and onion to a mass and season with salt, pepper and paprika. Form 8 meatballs from the mixture
2
Heat the oil in a frying pan. Fry the meatballs for about 8 minutes, turning them over. Put the tomato sauce into an ovenproof casserole dish. Put the meatballs into it
3
Drain the mozzarella and cut into 8 slices. Wash and clean the tomatoes and also cut them into 8 slices. Cover the meatballs with tomatoes and mozzarella and bake under the hot grill of the oven for 5-10 minutes
4
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the basil and shake dry. Drain pasta and arrange on 4 plates. Add the meatballs and sauce and garnish with basil