Servings: serves
Pasta with Meat Sauce in a Casserole
This dish is a variation of the classic pasta with meat sauce that we all know and love. In this version, I have increased the amount of vegetables and amped up the flavor with various spices. On top, I’ve added creamy mozzarella, fresh tomatoes, and herbs. You get a wonderful and tasty dish, on the slightly healthier side, that can be made in about half an hour.
Equipment
- 1 Oven
Ingredients
- 400 gram Pasta
- 1 pcs. Onion
- 2 cloves Garlic
- Butter for frying
- 500 gram Ground beef
- 1 pcs. Bell Pepper any color
- 2 pcs. Carrots
- 100 gram Corn optional
- 400 gram Water
- 100 gram Cream can be replaced with water
- 2 pcs. Stock Cube
- 1 can Chopped Tomatoes
- 1/2 can Tomato Puree
- 12 gram Salt
- 2.3 gram Pepper
- 1 gram Thyme dried
- 2.3 gram Paprika
- 1 ball Buffalo Mozzarella
- 8-10 pcs. Cherry Tomatoes
- 1 bunch Parsley
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Set the pasta to boil in lightly salted water. They should be cooked al dente, still having a slight bite to them.
- Chop the onions and garlic finely and sauté them in a bit of butter in a pot.
- Add the meat and continue frying until it is browned.
- Dice the bell pepper, grate the carrots, and add them to the pot along with the corn. Sauté for a couple of minutes.
- Add water, cream, bouillon cubes, chopped tomatoes, and tomato paste. Bring the dish to a boil and then let it simmer for about 5 minutes.
- Drain the pasta and put it in a casserole dish. Pour the meat sauce over it.
- Slice the mozzarella and halve the tomatoes, placing them on top of the meat sauce. Put the casserole dish in the oven for about 10 minutes, until the cheese is melted.
- Sprinkle with parsley and serve