Pasta broccoli casserole with cheese cream

Name: Pasta broccoli casserole with cheese cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Broccoli; 300 g Pasta (e.g. Spirelli); 7-10 Tbsp salt, pepper; 200 g frozen peas; 4 discs released Kasselernacken (à approx. 150 g); 1 TABLESPOON Oil; 3 tablespoons (30 g) Butter; 3 tablespoons (30 g) Flour; 1 TABLESPOON Vegetable broth; 175 g Raclette cheese (in slices); 2 TABLESPOONS flaked almonds

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Broccoli
300 g Pasta (e.g. Spirelli)
7-10 Tbsp salt, pepper
200 g frozen peas
4 discs released Kasselernacken (à approx. 150 g)
1 TABLESPOON Oil
3 tablespoons (30 g) Butter
3 tablespoons (30 g) Flour
1 TABLESPOON Vegetable broth
175 g Raclette cheese (in slices)
2 TABLESPOONS flaked almonds

Directions

1
Clean and wash the broccoli and cut it into florets. Peel and chop the stems. Cook pasta in boiling salted water according to package instructions. Add broccoli and frozen peas and cook for about 5 minutes. Drain noodles and vegetables and let them drain.
2
Halve the slices of pork. Heat the oil in a frying pan. Fry the slices of pork on each side for about 2 minutes and remove.
3
Heat butter in a pot. Lightly sweat flour in it. 3⁄4 Stir in l water. Bring to the boil, stir in stock and simmer for about 5 minutes. Cut cheese into strips. Melt half the cheese in the sauce.
4
Season to taste with salt and pepper.
5
Mix pasta, vegetables and cheese sauce. Put everything in a large casserole dish. Spread the smoked pork loin and the remaining cheese on top. Bake the casserole in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 35 minutes until golden brown.
6
After about 20 minutes, sprinkle with almonds and finish baking.