Pasta gratin with meatballs and mozzarella

Ingredients

• 400 g tube pasta (e.g., Garganelli or Penne)
• Salt
• 1 Garlic clove
• 500 g ground beef
• 1 tsp Dried oregano
• Pepper (freshly ground)
• 200 g cocktail tomatoes
• 1 Zucchini
• 100 ml meat broth
• 1 tbsp freshly chopped basil
• 200 g mozzarella
• chopped basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heating.

2. 2.

   Cook the pasta in salted water until al dente. Drain and rinse under cold water.

3. 3.

   Peel the garlic, finely chop it, and mix well with the ground beef and oregano. Season with salt and pepper. Form small meatballs.

4. 4.

   Wash the tomatoes and halve them. Wash the zucchini, trim it, and slice into rounds.

5. 5.

   Combine the tomatoes, pasta, meat broth, and basil in a bowl. Season with salt and pepper and pour into an ovenproof dish.

6. 6.

   Distribute the meatballs over the mixture and top with sliced mozzarella.

7. 7.

   Bake for about 25 minutes until golden and bubbly. Sprinkle with basil before serving.