Macaroni cake with cherry tomatoes, rocket and cabanossi in cheese and egg milk
easy
75 mins
75 mins
Ingredients
- 300 g Macaroni
- 7-10 Tbsp Salt
- 200 g cherry tomatoes
- 150 g Cabanossi
- 5 Eggs (size M)
- 200 ml Milk
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 50 g Gouda cheese
- 125 g Mozzarella cheese
- 4 Stem(s) Marjoram
- 50 g Rocket
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash and halve the tomatoes. Cut ##sausage## into slices. Whisk eggs and milk and season with 1-2 teaspoons of salt, pepper and nutmeg. Coarsely grate both cheeses and stir in.
- 2
Wash ##Majoran##, shake dry, pluck leaves from stalks. Cover the springform pan (26 cm Ø) tightly with aluminium foil. Grease the mould. Drain noodles and put 2/3 into the springform pan. Mix the remaining noodles, tomatoes, marjoram and sausage and put into the springform pan. Pour egg milk over the macaroni cake. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Wash the rocket, shake dry. Take the finished cake out of the oven, let it rest for about 5 minutes and carefully remove from the mould.
- 3
Mix the remaining noodles, tomatoes, marjoram and sausage and put into the springform pan. Pour egg milk over the macaroni cake. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Wash the rocket, shake dry. Take the finished cake out of the oven, let it rest for about 5 minutes and carefully remove from the mould. Cut into pieces and sprinkle with rocket
- 4
Waiting time approx. 5 minutes
Nutrition Facts
360 kcal
30 g
17 g
20 g
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