Macaroni pie with paprika-tomato sauce
easy
90 mins
90 mins
Ingredients
- 400 g Macaroni
- 7-10 Tbsp Salt
- 1 collar Parsley
- 7-10 Tbsp and chives
- 4 (approx. 200 g) large slices of cooked lean ham
- 300 ml Milk
- 6 Eggs (size M)
- 7-10 Tbsp white pepper
- 1 small yellow and green peppers
- 1 Onion
- 1 Garlic clove
- 1-2 TABLESPOONS Olive oil
- 1 package (500 g) chunky tomatoes
- 1/2 TEASPOON dried thyme
- 7-10 Tbsp Fat and breadcrumbs for
- 7-10 Tbsp the form
Directions
- 1
Cook the macaroni in plenty of boiling salted water for 8-9 minutes. Pour onto a sieve and rinse under cold water. Let it cool down. Wash the herbs, dab dry and, except for a little garnish, chop finely or cut into small rolls.
- 2
Halve the ham slices, grease a box form (30 cm long) and sprinkle with breadcrumbs. Whisk milk, eggs, salt and pepper. Layer the macaroni, herbs (up to 1 tablespoon) and ham in the mould.
- 3
When the mould is half full, pour on half of the egg milk. Fill the mould and pour in the remaining egg milk. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 50-60 minutes.
- 4
In the meantime, clean, wash and finely dice the peppers for the sauce. Peel onion and garlic. Cut onion into small cubes, press garlic through a garlic press. Heat the oil in a pot and sauté the onion and garlic.
- 5
Add paprika, braise briefly and deglaze with 1/8 litre water and tomatoes. Add thyme, season with salt and pepper and braise covered for 10-15 minutes. Stir from time to time and season the sauce with salt and pepper.
- 6
Leave the pasta to rest in the mould for about 10 minutes. Then remove carefully from the edge with a sharp knife and turn over onto a board. Sprinkle with herbs and garnish. Add paprika-tomato sauce extra.
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