Mince and macaroni bake

Mince and macaroni bake

Total: 1 hr 10 Min. | Active: 40 Min.
Nutritional value / people: 942 kcal
, Fat: 46 g
, Carbohydrate: 76 g
, Protein: 57 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350g pasta (e.g. macaroni)
salted water, boiling


1tbsp oil
500g minced meat (beef)
½tsp salt
a little pepper
1 onion, finely chopped
1 garlic clove, pressed
3tbsp tomato puree
4dl beef bouillon
300g raclette cheese in slices, cut into cubes
2 sour apples, cut into segments
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One ovenproof dish (holding approx. 2 l), greased

How it's done


Cook the pasta in salted water for approx. 4 mins., drain, transfer to the prepared dish.


Heat the oil in a non-stick frying pan. Brown the meat in batches for approx. 5 mins. per batch, remove from the pan, season. Reduce the heat, sauté the onion and garlic in the same pan, add the tomato puree, cook briefly. Add the stock, bring to the boil, then simmer for approx. 5 mins. Return the meat to the pan, bring to the boil once more, spread on top of the macaroni, mix together. Mix in the cheese, top with the apples.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C.

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