Schupfnudel and Ground Meat Casserole with Vegetables
by Sebi
A hearty, baked casserole with potato dumplings, ground meat, fresh vegetables, and a savory tomato sauce.
Ingredients
- Potato dumplings (Schupfnudeln) 500 g
- Onion 1 pc.
- Leek 1 stalk
- Zucchini 1 pc.
- Cherry tomatoes 250 g
- Vegetable oil 2 tbsp
- Ground meat 400 g
- Strained tomatoes 500 g
- Cayenne pepper 1 pinch
- Salt 1 pinch
- Cheese, grated 150 g
Preparation
- 1
Preheat the oven to 180 °C (top/bottom heat).
- 2
Peel 1 pc. onion and dice it.
- 3
Clean 1 stalk of leek, wash it, and cut into half-rings.
- 4
Wash 1 pc. zucchini and 250 g cherry tomatoes. Slice the zucchini and halve the tomatoes.
- 5
Heat 2 tbsp vegetable oil in a pan and sauté the diced onion.
- 6
Add 400 g ground meat and brown well.
- 7
Add the leek and zucchini and sauté briefly.
- 8
Pour in 500 g strained tomatoes and fold in the cherry tomatoes.
- 9
Season to taste with 1 pinch of salt and 1 pinch of cayenne pepper.
- 10
Place 500 g potato dumplings into a casserole dish.
- 11
Pour the ground meat and vegetable sauce over the potato dumplings.
- 12
Sprinkle everything with 150 g grated cheese.
- 13
Bake in the preheated oven for 15-20 minutes.