Macaroni and leek casserole

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cook the pasta in boiling salted water according to the instructions on the packet. Clean, wash and cut the leek into 4 pieces (each approx. 15 cm). Cook the leek in salted water for about 5 minutes, then rinse with cold water. Cut the leek pieces in half lengthwise. Drain the pasta and rinse with cold water.

2. 2

   Lightly grease rectangular form (approx. 10 x 30 cm) and line with baking paper. Cut ham to the width of the mould. Place 1/3 of the noodles lengthwise side by side on the bottom of the pan, then cover with 1/2 of the ham slices. Then place another layer of noodles (approx. 1/6) and the leek pieces. Now again a thin layer of noodles (approx. 1/6), ham and the remaining (1/3) noodles

3. 3

   Grate cheese. Mix eggs and milk. Season with salt and nutmeg and pour evenly and carefully into the mould. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes until golden brown

4. 4

   Peel and finely chop the onion. Peel garlic and chop finely. Heat oil in a pan. Sauté the onion briefly in it, then add the garlic and tomato paste. Fry briefly. Add the tomatoes. Season with salt, pepper and sugar and simmer covered for about 20 minutes.

5. 5

   Chop the tomatoes and season the sauce again. Remove the casserole from the oven and lift it out of the dish using the baking paper. Cut the casserole into wide pieces and serve with the tomato sauce

6. 6

   For 6 people:

Nutrition Facts

KCAL
560 kcal

CARBS
69 g

FATS
16 g

PROTEINS
32 g