Pasta Bake with Cauliflower and Mince Sauce
A hearty baked casserole of farfalle and cauliflower layered with a tomato mince sauce and topped with grated Emmental.
🍳 Cook: 65 min
Ingredients
| to taste | salt | |
| 1.5 kg | cauliflower | |
| 1 head | onion, large | |
| 200 g | farfalle pasta (bow ties) | |
| 2 tbsp | 30 ml | sunflower oil |
| 500 g | mixed mince | |
| to taste | black pepper | |
| 1 tsp | 5 ml | oregano |
| 1 can | canned chopped tomatoes | |
| for the dish | fat for the dish | |
| 1 tsp | 5 ml | sugar |
| 200 g | grated Emmental cheese |
Instructions
Time to prepare: 65 - 75 min
- Bring a large amount of lightly salted water to a boil in a pot. Clean the cauliflower, cut off the leaves and stalks. Cut it into as even florets as possible, about 5 cm in size. Wash the florets and leave them to drain. Peel and chop the onion.
- Add the pasta to the boiling salted water and cook it for 4 min. Add the cauliflower and continue cooking for another 7 min.
- Meanwhile, heat the oil in a large non-stick pan. Fry the mince in it for about 3 min until it browns. Season with salt, black pepper and oregano. Add the onion and fry for another 2 min. Pour in the tomatoes together with the liquid from the can, cook 3 - 5 min, stirring occasionally.
- Pour the pasta and cauliflower into a colander and let them drain well. Put half into a large greased baking dish. Season the mince sauce with salt, black pepper and sugar and add it to the dish. Spread the remaining pasta and cauliflower on top and sprinkle with the grated Emmental.
- Bake in a preheated oven at 180 °C for 30 - 40 min, until the bake turns golden yellow.