Macaronia casserole with tomato and mushroom sauce
easy
90 mins
90 mins
Ingredients
- 250 g Macaroni
- 7-10 Tbsp Salt
- 200 g cooked ham
- 150 g medieval Gouda cheese
- 200 ml Milk
- 4 Eggs
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 package (300 g) frozen peas
- 1 Onion
- 2 Garlic cloves
- 200 g Mushrooms
- 2 TABLESPOONS Olive oil
- 1 package (500 g) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Marjoram
- 1 collar Chives
Directions
- 1
Cook the pasta in boiling salted water for 8-10 minutes. Dice the ham. Coarsely grate cheese. Whisk milk and eggs. Season with salt, pepper and nutmeg. Pour pasta onto a sieve, rinse briefly with cold water and drain.
- 2
Layer macaroni, ham, peas and cheese in an ovenproof casserole dish. Finish last layer with macaroni and cheese. Pour egg milk over it. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 60-70 minutes. Cover with parchment paper if necessary. For the sauce, peel onion and garlic and dice finely. Clean, wash and slice the mushrooms. Heat oil in a pot. Fry garlic, onions and mushrooms in it. Add the chopped tomatoes. Season with salt, pepper and marjoram.
- 3
For the sauce, peel onion and garlic and dice finely. Clean, wash and slice the mushrooms. Heat oil in a pot. Fry garlic, onions and mushrooms in it. Add the chopped tomatoes. Season with salt, pepper and marjoram. Bring everything to the boil and cook over a low heat for 5 minutes. Wash the chives, dab dry. Put something aside to garnish. Cut the rest into rolls and add to the tomato sauce. Turn out the casserole onto a plate, garnish with chives and add the tomato sauce
- 4
Bring everything to the boil and cook over a low heat for 5 minutes. Wash the chives, dab dry. Put something aside to garnish. Cut the rest into rolls and add to the tomato sauce. Turn out the casserole onto a plate, garnish with chives and add the tomato sauce
- 5
Plate: Alta Lena
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