Macaroni and ham casserole with tomato sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cook the macaroni in boiling salted water according to package instructions, then drain. Meanwhile clean and wash the leek, cut into large pieces and halve lengthwise. Heat the fat. Sauté the leek in it. Season with salt, pepper and dried basil. Take the leek out and put it aside.

2. 2

   Whisk eggs, milk and stock. Clean and wash the tomatoes. Cut 2 1/2 tomatoes into very thin slices. Put 1/2 tomato aside. Alternately layer macaroni lengthwise, leek, ham, egg milk and tomatoes in a box form (2 litres capacity), finishing with macaroni. Grate the cheese and cover the casserole. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. In the meantime, peel onion and garlic and dice finely. Heat the oil in a pot. Sauté onion and garlic in it until transparent. Dust with flour and sauté. Add the tomatoes while stirring.

3. 3

   Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. In the meantime, peel onion and garlic and dice finely. Heat the oil in a pot. Sauté onion and garlic in it until transparent. Dust with flour and sauté. Add the tomatoes while stirring. Season to taste with salt, pepper and sugar. Take out the casserole and turn out on a plate. Remove seeds from 1/2 tomato and dice finely. Sprinkle over the casserole. Garnish with basil. Cut the casserole into slices and serve with tomato sauce

4. 4

   Season to taste with salt, pepper and sugar. Take out the casserole and turn out on a plate. Remove seeds from 1/2 tomato and dice finely. Sprinkle over the casserole. Garnish with basil. Cut the casserole into slices and serve with tomato sauce

5. 5

   With 6 people:

Nutrition Facts

KCAL
600 kcal

CARBS
65 g

FATS
20 g

PROTEINS
39 g