Pasta Meatball Casserole
A pasta meatball casserole made with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 450 g flour
- 4 eggs
- juice of one lemon
- 8 tomatoes
- bell peppers (one green and one red each)
- 350 g mixed ground meat
- 2 tbsp olive oil
- 1 Zucchini
- 100 g green olives
- 100 g butter
- 375 ml milk
- 300 g sheep cheese
- 1 bunch parsley
- 1 bunch dill
- Salt
- Pepper
Instructions
-
1.
Sift the flour into a bowl, create a well in the center and add eggs, lemon juice, salt and 100 ml water. Mix into a smooth dough, shape into a ball, wrap in foil and refrigerate for 30 minutes. Roll out the dough and cut circles of 23 cm diameter. Boil salted water in a large pot and cook the dough circles for 4 minutes, remove and pat dry on a kitchen towel.
-
2.
Wash tomatoes, pat dry and slice them with olives. Finely chop parsley and dill; mix half with sheep cheese. Heat oil and crumble the ground meat until browned, fold in the remaining herbs and season with salt and pepper.
-
3.
Halve bell peppers, remove seeds, wash and dice. Wash zucchini, trim ends and slice. Mix vegetables with tomatoes and season with salt and pepper. Melt butter and whisk with milk. Grease a 23 cm springform well, place a dough sheet inside and brush with the butter mixture.
-
4.
Layer alternately dough circles, meat, sheep cheese and vegetable mix, brushing each layer with butter mixture. Roll out remaining dough to decorate the top of the meatball cake, brush with leftover butter mixture, poke several times with a fork and bake in the oven at 175°C for 40 minutes until golden yellow.
