Pasta casserole with tomato sauce
very easy
60 mins
60 mins
Ingredients
- 500 g Broccoli
- 350 g short macaroni noodles
- 7-10 Tbsp Salt
- 200 g frozen peas
- 250 g cooked ham; in slices
- 200 g cherry tomatoes
- 200 g Gouda cheese
- 5 Eggs (size M)
- 250 ml Milk
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 Onion
- 2 TABLESPOONS Olive oil
- 2 TABLESPOONS Tomato paste
- 2 tin(s) (400 g each) chopped tomatoes
- 7-10 Tbsp Cayenne pepper
- 1 pinch Sugar
- 3 Stem(s) Parsley
Directions
- 1
Clean and wash the broccoli and cut it into florets. Cook pasta in boiling salted water according to package instructions. Add broccoli and peas in the last 5 minutes of cooking time. Drain, rinse with cold water and let drain
- 2
Cut the ham into short strips. Wash and halve the cherry tomatoes. Grate cheese roughly. Separate eggs. Whisk milk and egg yolks, stir in about half of the cheese, season with pepper and nutmeg. Beat the egg whites until stiff, add 1 teaspoon salt. Fold the egg white into the egg yolk milk. Mix the pasta mixture with cherry tomatoes and ham and spread in a casserole dish. Pour the egg milk over the pasta and sprinkle with the rest of the cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes
- 3
Peel and finely chop the onion. Heat the oil in a pot and fry the onion until transparent. Add tomato paste and sauté briefly. Add canned tomatoes, bring to the boil, season with salt, cayenne pepper and sugar. Let simmer at mild heat for about 30 minutes. Wash parsley, shake dry, pluck leaves and chop. Season sauce again and sprinkle with parsley. Serve the sauce with the pasta casserole
Nutrition Facts
890 kcal
85 g
35 g
57 g
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