Nudel-Hackfleischauflauf
Pasta-beef casserole is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g macaroni
- 500 g tomatoes
- 2 onions
- 1 Garlic clove
- 600 g eggplant
- 4 tbsp olive oil
- 500 g ground beef
- 2 tbsp Tomato paste
- Salt
- pepper (ground)
- 0.25 tsp cloves powder
- 1 tsp oregano (dried)
- 4 eggs
- 150 ml milk
- 125 g grated gouda cheese
- 1 tbsp flour
- oregano leaf
Instructions
-
1.
Break the pasta in half, parboil in salted water for 6 minutes, drain, rinse with cold water and let dry.
-
2.
Wash tomatoes; cut half into 5 mm thick slices, dice the rest.
-
3.
Wash eggplant, slice crosswise into about 1 cm thick pieces, salt them lightly.
-
4.
Peel onions and garlic, finely chop and sauté in 2 tbsp olive oil until translucent. Add ground beef and brown crumbly. Season with tomato paste, salt, pepper, a pinch of cloves powder and oregano.
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5.
Whisk eggs with milk, season with salt and pepper, then mix in 2 tbsp grated cheese.
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6.
Pat eggplant dry, dust with flour, fry in remaining oil.
-
7.
Layer half the pasta in a greased baking dish, sprinkle with half the beef mixture and half the diced tomatoes, pour some egg‑milk mixture, top with several eggplant slices. Repeat the layering once more, finish with tomato and eggplant slices, sprinkle remaining cheese on top and bake at 200 °C for about 35 minutes until golden. Remove, garnish with oregano leaves and serve.
