Pasta casserole with tomato sauce

Name: Pasta casserole with tomato sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 500 g Pasta (e.g. Fusilli); 7-10 Tbsp Salt; 175 g medieval Gouda cheese; 7 Eggs (size M); 1/2 l Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 60 g Butter; 2 Onions; 2 Garlic cloves; 60 g Flour; 2 TABLESPOONS Tomato paste; 800 ml Vegetable broth; 500 g strained tomatoes; 100 g Whipped cream; 7-10 Tbsp a few squirts of Tabasco; 1 pinch Sugar; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

500 g Pasta (e.g. Fusilli)
7-10 Tbsp Salt
175 g medieval Gouda cheese
7 Eggs (size M)
1/2 l Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
60 g Butter
2 Onions
2 Garlic cloves
60 g Flour
2 TABLESPOONS Tomato paste
800 ml Vegetable broth
500 g strained tomatoes
100 g Whipped cream
7-10 Tbsp a few squirts of Tabasco
1 pinch Sugar
7-10 Tbsp Grease

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, quench and drain well. Meanwhile grate cheese. Put eggs in a bowl and whisk.
2
Stir in milk and 50 g cheese. Season with 1 1/2 tsp salt, pepper and nutmeg. Put the pasta into a greased ovenproof casserole dish (2 litres capacity), pour egg milk over it and sprinkle with 125 g cheese.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. Peel and finely dice onions and garlic. Melt butter in a pot, fry onions and garlic.
4
Dust with flour, sweat it on. Stir in tomato paste. Gradually deglaze with stock, tomatoes and cream. Boil up while stirring. Season with salt, pepper, Tabasco and sugar. Take the casserole out of the oven.
5
Serve with sauce on plates. Add remaining sauce.