Peel and finely dice the onion and garlic. Heat the oil in a frying pan, crumble the minced meat into it and fry it while turning. Add onion, garlic and thyme and fry briefly. Add tomato paste and sauté briefly. Season with salt, pepper, cinnamon, cayenne pepper and paprika. Deglaze with tomatoes and stock, bring to the boil. Mix milk and crème fraiche into the mince.
Add the noodles raw, stir in. Pour into an ovenproof dish, crumble cheese over it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Wash the thyme, shake dry, pluck the leaves roughly from the stalks. Remove the casserole, sprinkle with 1 tsp. olive oil and sprinkle with thyme.