Cheese and pasta casserole with Kasseler

Name: Cheese and pasta casserole with Kasseler
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 TABLESPOONS Butter or margarine; 3 TABLESPOONS Flour; 500 ml Vegetable broth (instant); 300 ml Milk; 125 g Mozzarella cheese; 50 g grated parmesan cheese; 2 TABLESPOONS Cream cheese preparation with herbs (half fat level 20 % fat in dry matter); 80 g grated gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Rigatoni pasta; 200 g cherry tomatoes; 1 small stick of leek (leek; approx. 200 g); 200 g detached pork chop; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 TABLESPOONS Butter or margarine
3 TABLESPOONS Flour
500 ml Vegetable broth (instant)
300 ml Milk
125 g Mozzarella cheese
50 g grated parmesan cheese
2 TABLESPOONS Cream cheese preparation with herbs (half fat level 20 % fat in dry matter)
80 g grated gouda cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Rigatoni pasta
200 g cherry tomatoes
1 small stick of leek (leek; approx. 200 g)
200 g detached pork chop
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Heat the fat and sweat the flour in it. Gradually stir in vegetable stock and milk, cook for about 2 minutes. Dice half of the mozzarella and stir into the sauce with Parmesan, cream cheese and 40 g Gouda. Season the sauce with salt and pepper. Cook pasta in boiling salted water according to package instructions until al dente. Wash, clean and halve the tomatoes.
2
Clean, wash and cut leek into rings. Wash meat, dab dry and cut into cubes. Mix pasta, tomatoes, leek, meat and sauce and fill into a greased casserole dish. Dice remaining mozzarella and sprinkle with remaining Gouda over the casserole. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Garnish with parsley