Tomato and mozzarella casserole

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the bacon into small cubes. Peel and chop onion and garlic. Clean, wash and slice the tomatoes. Drain mozzarella and cut into slices. Cook pasta in boiling salted water according to package instructions. Heat oil in a large pan, fry bacon and minced meat in it.

2. 2

   Season with salt and pepper. Add basil, onion and garlic and fry briefly. Add tomato paste, sweat briefly, add 100 ml water, simmer over high heat for 3-4 minutes. Drain the pasta and let it drain. For the béchamel, melt the fat in a saucepan, dust with flour and sauté while stirring. Gradually add 400 ml of water and milk, stir in the stock and simmer for 5 minutes. Melt 75 g Gouda gradually in the sauce, stirring continuously. Season to taste with salt and pepper. Put half of the noodles into a greased casserole dish. Spread half of the minced meat and the sauce on top. Add half of the tomatoes and mozzarella. Pour the rest of the pasta, meat, tomatoes and mozzarella on top and pour the rest of the sauce over it.

3. 3

   Season to taste with salt and pepper. Put half of the noodles into a greased casserole dish. Spread half of the minced meat and the sauce on top. Add half of the tomatoes and mozzarella. Pour the rest of the pasta, meat, tomatoes and mozzarella on top and pour the rest of the sauce over it. Sprinkle with 25 g cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Serve garnished with basil

4. 4

   With 6 people:

Nutrition Facts

KCAL
850 kcal

CARBS
38 g

FATS
57 g

PROTEINS
49 g