Maccaroni casserole

Name: Maccaroni casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Maccaroni; 7-10 Tbsp Salt; 375 g Carrots; 500 g Savoy cabbage; 3 blanched veal sausages; 7-10 Tbsp (à ca. 100 g); 1 TABLESPOON Oil; 2 packages (150 g each) Fresh cheese with fresh herbs from Provence (60 % fat in dry matter); 2 Eggs; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Maccaroni
7-10 Tbsp Salt
375 g Carrots
500 g Savoy cabbage
3 blanched veal sausages
7-10 Tbsp (à ca. 100 g)
1 TABLESPOON Oil
2 packages (150 g each) Fresh cheese with fresh herbs from Provence (60 % fat in dry matter)
2 Eggs
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Cook the macaroni in boiling salted water for about 8 minutes and drain. Peel, wash and slice the carrots. Clean the savoy cabbage, cut out the stalk. Cut the savoy cabbage first into slices, then into strips.
2
Cook vegetables in boiling salted water for about 8 minutes and drain. Press the sausage mixture out of the skin, form into dumplings and fry in hot oil while turning for about 3 minutes. Pour prepared ingredients into an ovenproof dish.
3
Mix the cream cheese, eggs and breadcrumbs, season with salt and pepper and spread over it. Bake in the preheated oven (electric range: 200 ° C/ gas: level 3) for about 15 minutes. Serve sprinkled with chopped parsley.