Pasta casserole with tomato sauce

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3.3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 8
  • 500 g Pasta (e.g. Fusilli)
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 175 g Gouda
  • 10 Eggs (Gr. M)
  • 3/4 l Milk
  • 7-10 Tbsp a little + 2 tablespoons + 75 g butter
  • 2 Onions
  • 2 Garlic cloves
  • 6 TABLESPOONS Flour
  • 2 TABLESPOONS Tomato paste
  • 500 g strained tomatoes
  • 200 g Whipped cream
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp a few squirts of Tabasco

Directions

  1. 1

    Cook the pasta in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.

  2. 2

    Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Grate cheese. Whisk eggs. Stir in milk and 1/3 cheese. Season with 1 1/2 tsp. salt, pepper and nutmeg.

  3. 3

    Drain the pasta well and put it in a large greased casserole dish (approx. 2 l capacity). Pour egg milk over it and sprinkle with the rest of the cheese. Bake in a hot oven for about 1 hour. About 15 minutes before the end of the baking time, spread 2 tbsp. butter in flakes on top.

  4. 4

    Peel and finely dice the onions and garlic. Heat 75 g butter in a pot. Sauté onions and garlic in it. Dust with flour and sauté until light brown. Stir in tomato paste and sweat it on.

  5. 5

    Stir in 3/4 l water, strained tomatoes and cream. Bring to the boil while stirring and simmer for about 5 minutes. Season with salt, pepper, 1 pinch of sugar and possibly Tabasco. Serve casserole with tomato sauce.