Hearty macaronia casserole
easy
60 mins
60 mins
Ingredients
- 250 g Spinach
- 2 Onions
- 1 Garlic clove
- 150 g Mushrooms
- 2 TABLESPOONS Oil
- 375 g Pork sausage
- 250 g Macaroni
- 7-10 Tbsp Salt
- 75 g Butter or margarine
- 40 g Flour
- 1/4 l Vegetable broth (instant)
- 250 g Whipped cream
- 125 g Parmesan cheese
- 7-10 Tbsp Pepper
- 2 Egg Yolk
- 3 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Parsley leaves for
- 7-10 Tbsp Garnish
Directions
- 1
Clean the spinach, wash thoroughly and drain well. Peel and chop onions and garlic. Wash, clean and slice the mushrooms. Heat oil in a pot. Fry the onions in it until transparent.
- 2
Add the mushrooms and ground pork and fry until golden brown all around. Add the spinach and cook for about 3 minutes until it has collapsed. Cook macaroni in boiling salted water for about 12 minutes until al dente, rinse with cold water and drain well.
- 3
Melt 40 g of fat. Add flour and sweat in it while stirring. Deglaze with the stock and cream, bring to the boil and simmer for about 5 minutes, stirring from time to time. Grate parmesan finely. Add 75 g cheese to the sauce, season with salt and pepper.
- 4
Pour the sauce with the egg yolks, do not let it boil anymore. Mix the mead mix, macaroni and cheese sauce. Pour the mixture into a greased casserole dish (approx. 35 cm long). Sprinkle with the remaining Parmesan and breadcrumbs.
- 5
Place the remaining fat in flakes on the casserole and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 15-20 minutes. Garnish the casserole with parsley and serve.
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