Description
Knusprige Schupfnudeln treffen auf würziges Hackfleisch und süße Kirschtomaten in einer samtigen Tomatensoße. Überbacken mit goldbraunem Käse entsteht ein herzhafter Auflauf mit saftiger Textur und aromatischem Genuss.
Ingredients
Scale
- 500 g Schupfnudeln
- 250 g Kirschtomaten
- 400 g Hackfleisch
- 150 g geriebener Käse
- 2 EL Öl
- 500 g passierte Tomaten
- 1 Zwiebel
- 1 Stange Porree
- 1 Zucchini
- Salz
- Pfeffer
Instructions
- Begin by preparing the vegetables: peel the onion and cut it into small, even-sized cubes to ensure they cook evenly. Then, clean the leek (Porree) thoroughly by removing any tough outer leaves, rinse it under cold running water to remove dirt, and slice it into thin half rings.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Once the oil is hot and shimmering, add the diced onions and sauté them gently until they become translucent and slightly golden, which should take about 3-4 minutes. This process helps to develop a sweet, aromatic base for the dish.
- Add the ground meat (Hackfleisch) to the pan with the onions. Increase the heat slightly and cook the meat, stirring frequently to break it up, until it is browned all over and cooked through. This should take approximately 6-8 minutes. Browning the meat deeply flavors the dish.
- Next, add the sliced leek and diced zucchini to the pan. Stir everything together and cook for an additional 3-4 minutes until the vegetables begin to soften but still retain some bite.
- Pour in the 500 grams of passierte Tomaten (strained tomatoes) to the pan, stirring to combine all ingredients into a rich sauce. Then, halve the cherry tomatoes and gently fold them into the sauce. Season the entire mixture generously with salt and freshly ground black pepper to taste. Allow the sauce to simmer gently for about 5 minutes, so the flavors meld and the sauce thickens slightly.
- Preheat your oven to 180°C (356°F) to prepare for baking the casserole.
- Take an oven-safe casserole dish and evenly spread the 500 grams of Schupfnudeln (potato noodles) across the bottom. Make sure they are arranged in a single layer or slightly overlapping for even cooking.
- Pour the prepared meat and vegetable tomato sauce evenly over the Schupfnudeln, ensuring the noodles are fully covered with the flavorful sauce.
- Sprinkle the top of the casserole generously with 150 grams of grated cheese, distributing it evenly to create a golden, melted crust when baked.
- Place the casserole dish in the preheated oven and bake for 10 to 20 minutes. Bake until the cheese on top is fully melted, bubbly, and slightly golden brown, and the dish is heated through. Keep an eye on the casserole after 10 minutes to avoid over-browning.
- Once baked, carefully remove the casserole from the oven using oven mitts. Allow it to rest for a few minutes before serving, which helps the flavors settle and makes it easier to portion.
Notes
For extra flavor, you can add garlic when sautéing the onions or sprinkle some fresh herbs like parsley or thyme on top before baking. If you prefer a spicier dish, consider adding a pinch of chili flakes to the sauce. Serve the casserole with a fresh green salad to balance the richness.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 30-45g
- Cholesterol: 90-150mg
