Stuffed mussel noodles

Name: Stuffed mussel noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 250 g mixed minced meat; 80 g diced bacon; 35 g Breadcrumbs; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 16 Mussel pasta (conchiglioni); 20 g Butter or margarine; 1 tablespoon (approx. 15 g) Flour; 250 ml Milk; 100 g Gouda cheese; 1 Courgette; 1 Aubergine; 2 stem(s) Thyme

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
250 g mixed minced meat
80 g diced bacon
35 g Breadcrumbs
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
16 Mussel pasta (conchiglioni)
20 g Butter or margarine
1 tablespoon (approx. 15 g) Flour
250 ml Milk
100 g Gouda cheese
1 Courgette
1 Aubergine
2 stem(s) Thyme

Directions

1
Peel and finely chop the onion. Put minced onion in a bowl. Mix bacon, breadcrumbs, egg and half of the diced onion with the minced meat. Season with salt and pepper
2
Cook the pasta in plenty of boiling salted water for 5-6 minutes. Drain the noodles on a sieve, put them in a bowl and cover with cold water. Leave the noodles in it for about 5 minutes
3
Heat the fat in a small pot. Fry the remaining onion cubes in it. Add flour and sauté briefly while stirring. Add milk while stirring and simmer for 5-6 minutes. Stir from time to time, season with salt and pepper
4
Fill the pasta with the minced meat, put it in an ovenproof dish and pour the sauce over it. Grate the gouda finely and sprinkle over the noodles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 15 minutes
5
Wash, clean and slice the zucchini and eggplant. Fry them in portions on both sides in a grill pan for 3-4 minutes. Season with salt and pepper. Arrange pasta and vegetables on plates. Wash thyme, shake dry, pluck smaller and sprinkle over vegetables and noodles