Oven Baked Choucroute
|300 g (10.5 oz)||sauerkraut|
|300 g (10.5 oz)||potatoes|
|400 g (14 oz)||ground beef|
|300 g (10.5 oz)||any noodles of your preference (rotini, fusilli, etc.)|
|200 g (7 oz)||sliced cheese|
|some grated parmesan cheese|
|various spices for meat|
Prepare the potato purée and set aside.
Cook the pasta noodles with some salt then drain.
Season the ground beef with cilantro, chives, green peppers, garlic, onions, pepper and cumin. Sauté on hot oil, add a little tomato purée, cover the pan and let it cook for a while. It should form some sauce.
Grease a large Pyrex dish with margarine and dust with the parmesan cheese. Pour in the potato purée and spread it all over the bottom then add the pasta noodles. Pour the ground beef and sauce over pasta.
Now add the drained sauerkraut, spreading all over the ground beef. Top everything with the cheese slices.
Bake in a pre-heated oven at 200 °C for 30 minutes or until cheese turns golden brown.