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Peel the shallots and cut into fine cubes. Peel and wash carrots and cut them into small cubes. Heat 2 tablespoons of oil in a frying pan, add the vegetables, turning, and fry for about 5 minutes.
Add minced meat to the vegetables, fry until crumbly, season with salt and pepper.
Mix cream with tomato paste and paprika powder and add to the pan, bring to the boil once. Drain the peppers, cut into coarse rhombs, add to the pan, mix well.
Pour the sauce, vegetables and meat over the noodles. Cut mozzarella into thin slices and place over the noodles. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer)
Cut basil leaves, except for a little bit for garnishing, into fine strips and spread over the pasta. Garnish with the remaining leaves.