Pasta-vegetable casserole with cheese sauce
easy
75 mins
75 mins
Ingredients
- 200 g Cellentani noodles
- 7-10 Tbsp Salt
- 1 can(s) (425 ml) peeled tomatoes
- 375 g Broccoli
- 200 g Mushrooms
- 2-3 TABLESPOONS Oil
- 2 (approx. 200 g) blanched veal sausages
- 7-10 Tbsp white pepper
- 40 g Butter or margarine
- 40 g Flour
- 3/8 l Vegetable broth (instant)
- 3/8 l Milk
- 75 g grated, medieval Gouda cheese
- 7-10 Tbsp grated nutmeg
- 175 g frozen young peas
- 7-10 Tbsp Grease
Directions
- 1
Cook the pasta in plenty of boiling salted water for about 9 minutes. Pour onto a sieve, rinse cold and drain. Pour tomatoes on a sieve, also drain and cut into pieces. Wash and clean the broccoli and cut into small florets. Blanch in boiling salted water for about 3 minutes. Drain.
- 2
Clean the mushrooms and, depending on their size, cut them in half if necessary. Heat the oil in a pan. Press small meatballs into the oil and fry them all around. Lift them out. Fry the mushrooms briefly in the hot frying fat. Season with salt and pepper. Heat the fat in a pot and sauté the flour in it. Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Stir 50 g cheese into the hot sauce and season with salt, pepper and nutmeg. Mix pasta with tomatoes, broccoli, frozen peas, mushrooms and meatballs. Pour into a greased casserole dish.
- 3
Season with salt and pepper. Heat the fat in a pot and sauté the flour in it. Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Stir 50 g cheese into the hot sauce and season with salt, pepper and nutmeg. Mix pasta with tomatoes, broccoli, frozen peas, mushrooms and meatballs. Pour into a greased casserole dish. Pour over cheese béchamel and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 45 minutes
- 4
Scarf: Meyer Mayor
Nutrition Facts
670 kcal
57 g
36 g
25 g
More Delicious Recipes
