Baked Pasta with Sausage

The dish is so good and delicious that you can easily serve it for a Sunday lunch. Of course, dont forget a large bowl of seasonal salad, which will slightly refresh this hearty dish.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 400 g Carniolan sausage

  • 1 piece Carrot, fresh

  • 4 spoon Tomato, concentrate

  • 400 ml Soup base, beef, cube

  • 600 g Pasta, Macaroni

  • 50 g Butter, unsalted

  • 50 g Wheat flour, white, multi-purpose

  • 500 ml Milk, whole milk

  • 120 g Cheese, edamame

  • pieces Salt, table

  • pieces Spices, pepper, black

  • pieces Spices, mace, ground

Steps

  1. Cut the sausages into evenly thick rings with a sharp knife. Peel the onion and finely chop it. Clean the carrot (peel if necessary), wash it, and finely grate it.

  2. Heat olive oil in a large pot and sauté the onion. Add the sausage rings and fry them together with the onion over medium heat until they are nicely browned on both sides. Add the grated carrot and tomato paste. Fry the ingredients while stirring constantly for another minute, then pour in the broth. Season with salt and pepper to taste, increase the heat, and bring the sauce to a boil. Once boiling, reduce the heat and simmer uncovered for 15 minutes, allowing most of the liquid to evaporate and the sauce to thicken.

  3. While the sauce is cooking, prepare the béchamel. Melt butter in a larger saucepan. Add the flour and fry it while stirring constantly for one minute. Then gradually pour in warm milk and stir to prevent lumps from forming. Continue stirring and cooking until the sauce thickens (about 2 minutes). Season the béchamel with pepper, salt, and nutmeg to taste.

  4. Preheat the oven to 190 degrees Celsius. Place a pot with a larger amount of water on the stove and bring it to a boil. Just before the water boils, add salt to increase the boiling power. Add the pasta to the boiling water and cook it for the time indicated on the package. Drain the cooked pasta and toss it into the pot with the sauce. Mix well and remove the pot from the heat.

  5. Transfer half of the pasta mixed with the sauce into a deep baking dish. Pour half of the béchamel over it. Then add the remaining pasta with the sauce to the baking dish and pour the rest of the béchamel over it. Sprinkle grated cheese on top. Place the baking dish in the preheated oven for 20 to 25 minutes, until the cheese is nicely melted and golden brown.

Nutrition Information (Per 100g)

  • Calories: 306.86 kcal
  • Fat: 12.21 g
    • Saturated Fat: 5.03 g
  • Carbohydrates: 35.08 g
    • Sugars: 2.68 g
  • Protein: 11.2 g
  • Fiber: 1.61 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt.