Ingredients: penne, 1 onion, 1 garlic clove, thyme, 300 grams minced beef, 1 jar carrots, 500 ml sieved tomatoes, 1 bay leaf, 50 grams butter, 50 grams flour, 500 ml milk, nutmeg, salt, pepper, 100 grams mozzarella , 75 grams gorgonzola, 100 grams ricotta, 75 grams grated cheese,

Number of persons: 5

Preheat the oven to 180 degrees. Cook the penne al dente in boiling salted water. Fry in hot oil 1 chopped onion with 1 finely chopped garlic clove and some thyme until the onion has softened. Add 300 grams minced beef and loose and brown. Add 1 jar drained carrots, 500 ml sieved tomatoes and 1 bay leaf. Bring to the boil briefly and let it simmer for about 10 minutes. Season to taste with salt and pepper.

Meanwhile prepare the béchamel sauce. Melt 50 grams butter. Add 50 grams flour to the melted butter. Fry briefly. Gradually add 500 ml milk while stirring. Season to taste with nutmeg, salt and pepper.

Stir into the tomato sauce penne, 100 grams mozzarella, 75 grams gorgonzola, 100 grams ricotta, 75 grams grated mature cheese and béchamel sauce. Put it into a ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Enjoy!