Pasta Casserole – This! #2

Try this delicious pasta dish:

Make pasta al dente, rinse and set aside. Remove the stalk from the pointed cabbage and fennel and cut into narrow strips incl. fennel greens. Peel carrots and cut into narrow strips, dice onions.

Sauté everything in olive oil until pointed cabbage collapses – season heartily with cayenne pepper, ground cumin, pepper and salt. Steaming time five min.

Stir milk, sweet whipped cream and eggs in a baking bowl, grate Edam and add.

Cover gratin dish with a layer of pasta, season lightly with salt, top with vegetable mixture, another layer of pasta, season lightly with salt and baste with cream mixture, then drizzle lightly with olive oil. Place in oven at 180 degrees for 20 minutes.

Divide fresh goat cheese dough into hazelnut-sized pieces and spread evenly on top of the casserole. Now sprinkle fresh Parmesan cheese on top – a little olive oil on top and bake another time at 180 °C for a good 20 min.

To serve, simply bring a paradeis sauce made from a mixture of canned tomatoes with paradeis pulp – a tiny bit of garlic, chili and olive oil. Season everything with salt, sugar and pepper and simmer gently for 20 minutes. Quantity for the sauce simply according to their gusto.

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