Pasta Meatball Casserole

Ingredients

• 400 g macaroni
• 1 onion
• 2 Garlic cloves
• 4 tomatoes
• 200 g frozen peas
• 1 stalk leek
• 0.5 bunch oregano leaves (a few)
• 3 tbsp olive oil
• 500 g mixed ground meat
• Salt
• ground pepper
• 250 g Gruyère cheese (freshly grated)
• 500 ml milk
• 5 tbsp butter
• 5 tbsp flour
• 1 egg yolk
• butter (for the pan)

Instructions

1. 1.

   Cook pasta in boiling salted water until al dente, drain, rinse with cold water and set aside.

2. 2.

   In a saucepan melt butter, whisk in flour, cook briefly, then gradually add milk while whisking. Season with salt and pepper, simmer gently for about 10 minutes, stirring frequently; fold in egg yolk at the end.

3. 3.

   Peel and finely dice onion and garlic. Blanch tomatoes, peel, quarter, deseed and dice.

4. 4.

   Wash, trim and slice leek into rings.

5. 5.

   Thaw peas.

6. 6.

   Brown ground meat in a hot pan with olive oil, add onion and garlic, then stir in tomato cubes, peas, leek and oregano; season with salt and pepper.

7. 7.

   Combine cooked pasta with the meat‑vegetable mixture and half of the cheese. Transfer to a greased baking dish. Pour the béchamel over it and top with remaining cheese.

8. 8.

   Bake in a preheated oven at 180 °C for about 35 minutes until golden brown.

9. 9.

   Serve with a fresh salad.