Pumpkin and minced meat casserole
📌With recipe
Our pumpkin and minced meat casserole is perfect for autumn! The wonderfully spicy pasta casserole with Hokkaido is guaranteed to be enjoyed by the whole family.
INGREDIENTS
FOR THE CASSEROLE
2 onions
2 garlic cloves
½ pumpkin (1/2 = approx. 800 g)
1 sprig of rosemary
½ bunch of parsley
2 tbsp sunflower oil
400 g mixed minced meat
1 tbsp tomato paste (2x concentrated)
Salt
400 ml vegetable stock
400 ml water
300 ml cream (30% fat)
freshly ground pepper
a little grated nutmeg
400 g fusilli pasta
100 g grated Gouda (48% fat in dry matter)
ALSO
a little butter for the dish
PREPARATION
1. For the pumpkin and minced meat casserole, peel the onions and garlic and dice finely. Wash the pumpkin and herbs and drain. Remove the seeds from the pumpkin and cut into 2 cm pieces. Pick off the herb needles and leaves and chop.
2. Preheat the oven to 180 degrees circulating air (top and bottom heat 200 degrees) and butter a casserole dish (20 x 25 cm).
3. Heat oil in a pan, add minced meat with onion and garlic cubes and fry for 4-5 minutes at medium to high heat until crumbly. Add tomato paste, pumpkin pieces and rosemary to the pan and season everything with salt. Fry for about 1 minute more and then deglaze everything with vegetable stock and water.
4. Then stir in cream, bring the sauce to the boil and season well with salt, pepper and nutmeg – the sauce should taste a little over-seasoned, as the pasta will absorb salt later when cooked.
5. Spread the uncooked pasta in the casserole dish, add pumpkin and minced meat sauce and mix everything together. Sprinkle with cheese and bake in the preheated oven for about 25 minutes until golden brown.
6. Take the pumpkin and minced meat casserole out of the oven, sprinkle with the chopped parsley and serve. Enjoy!
