Pasta Bake with Tomatoes and Beef

Ingredients

• 1 kg calf meat mixture
• 1.2 kg tomatoes
• 50 g sunflower seeds
• 1 EL clarified butter
• 500 g mozzarella
• 500 g penne pasta
• 4 Garlic cloves
• 2 bunches basil
• 3 bunches parsley
• 0.5 l milk
• 200 g whipping cream
• 6 Eggs
• 30 g Butter
• salt (pepper)

Instructions

1. 1.

   Coarsely chop sunflower seeds, mix with the meat mixture and fry in clarified butter in portions. Boil tomatoes, cool, peel and slice. Cut mozzarella into thick slices. Cook pasta in plenty of salted water until al dente, drain and rinse.

2. 2.

   Peel garlic and press through a press. Wash herbs and finely chop, mix with garlic. Whisk milk, cream, and eggs; preheat oven to 200°C. Grease a large baking dish with butter and lay one-third of the pasta. Spread the meat mixture over it, season with salt and pepper.

3. 3.

   Add one-third of the herb-egg mixture, then layer the second third of pasta and mozzarella. Repeat with herbs and egg mixture. Top with remaining pasta and tomatoes as the final layer. Drizzle with remaining herbs and egg mixture. Cover the bake with foil and cook in the oven for 60 minutes. Remove foil and bake another 15 minutes.