Fish stick pasta casserole

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
5 1
COOK TIME
65 mins
TOTAL TIME
65 mins

Ingredients

Servings: 4
  • 1 collar (60 g) Rocket
  • 1 Onion
  • 2 Garlic cloves
  • 1 TABLESPOON Oil
  • 100 ml Vegetable broth (instant)
  • 1 can(s) (850 ml) peeled tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 250 g Rollini noodles
  • 1 package (450 g) Fish fingers
  • 80 g Gouda cheese
  • baking paper
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash the rocket and chop finely, except for 8 stems. Peel onion and garlic and chop finely. Heat the oil in a pot, fry the onion and garlic. Deglaze with stock and tomatoes. Reduce for 10 minutes, chopping the tomatoes slightly. Season with salt, pepper and sugar.

  2. 2

    Stir in chopped rocket and put the sauce aside. Cook the pasta in boiling salted water for 6 minutes. Spread the fish fingers on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Turn over after 5 minutes. Drain the pasta and let it drain. Grate cheese. Grease 4 small ramekins. Mix the pasta, fish fingers and sauce and place in the ramekins. Sprinkle cheese over them. Bake in the oven at the same temperature for 20 minutes.

  3. 3

    Drain the pasta and let it drain. Grate cheese. Grease 4 small ramekins. Mix the pasta, fish fingers and sauce and place in the ramekins. Sprinkle cheese over them. Bake in the oven at the same temperature for 20 minutes. Let cool slightly on a cake rack. Garnish with remaining rocket

Nutrition Facts

KCAL
560 kcal
CARBS
65 g
FATS
18 g
PROTEINS
35 g

Categories & Tags

Main DishesFish