Pasta casserole with Brussels sprouts

Name: Pasta casserole with Brussels sprouts
Cook time: 55 min
Total time: 55 min
Yield: 9
Ingredients: 650 g Brussels sprouts; 7-10 Tbsp Salt; 750 g Pasta (e.g. penne rigate); 500 g Pork sausage; 250 g medieval Gouda cheese; 2 Onions; 50 g Butter or margarine; 40 g Flour; 1/2 l Milk; 7-10 Tbsp Pepper; 1 collar Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 9

650 g Brussels sprouts
7-10 Tbsp Salt
750 g Pasta (e.g. penne rigate)
500 g Pork sausage
250 g medieval Gouda cheese
2 Onions
50 g Butter or margarine
40 g Flour
1/2 l Milk
7-10 Tbsp Pepper
1 collar Parsley

Directions

1
Clean, wash and possibly halve the Brussels sprouts. Cook in 1/2 litre boiling salted water for about 20 minutes. Cook the pasta in plenty of boiling salted water for about 10 minutes. Cut the sausage into slices, halve the slices.
2
Drain the pasta and rinse with cold water. Drain the Brussels sprouts and collect the vegetable water. Grate cheese. Peel onions, dice finely and fry in hot fat. Dust with flour and sauté.
3
Add milk and Brussels sprout water while stirring. Simmer for 5 minutes at low heat. Stir in 125 g cheese. Season sauce with salt and pepper. Put the noodles, Brussels sprouts and sausage in a large casserole dish and pour the béchamel sauce over it.
4
Sprinkle with remaining cheese and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 35 minutes. Wash parsley, dab dry, chop and sprinkle over the casserole.