Sausage and Tomato Casserole

When we dont have time to think about what to cook for lunch, its best to choose pasta. To prepare it in a slightly different way, we bake it in an ovenproof dish. Success guaranteed.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 450 g Pasta, Macaroni

  • 1.5 spoons Oil, olive

  • 450 g Carniolan sausage

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 spoon Tomato sauce, without salt

  • 800 g Tomato, pieces - can

  • 0.25 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 0.25 teaspoons Spices, paprika

  • 50 g Basil, fresh

  • 20 g Butter, unsalted

  • 110 g Cheese, mozzarella

  • 110 g Cheese, Parmesan, grated

Steps

  1. Place a large pot with 5 liters of water on the stove. Just before the water boils, add salt and stir to dissolve. Add the pasta to the boiling water. Cover the pot with a lid. When the water boils again, uncover the pot. Cook the pasta for the time indicated on the package. Stir occasionally to prevent it from sticking to the bottom. Drain the cooked pasta.

  2. Preheat the oven to 175°C. Peel and finely chop the onion and garlic. Peel the sausages and slice them into rounds. Heat oil in a large pan over medium heat and sauté the sausages and onion. Stir to prevent sticking. Add the garlic and sauté for about 1 minute, then add tomato paste, stir, and cook for another minute. Add the tomatoes and season with salt, pepper, and paprika. Increase the heat, wait for the sauce to boil, then cover the pan and reduce the heat. Cook for another 10 minutes, stirring occasionally.

  3. Wash the basil, shake off excess water, and roughly chop the leaves. Crumble the mozzarella with your fingers and mix it with Parmesan. In a large bowl, mix the pasta, sauce, and basil. Grease an ovenproof dish. Layer half of the pasta with sauce in the dish and sprinkle with half of the mozzarella and Parmesan. Add the remaining pasta with sauce and top with the remaining cheese. Bake in the preheated oven for 25 minutes.

  4. Let the baked dish cool slightly, then serve it directly from the ovenproof dish. Serve with a seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 187.5 kcal
  • Fat: 7.5 g
    • Saturated Fat: 2.75 g
  • Carbohydrates: 20.59 g
    • Sugars: 1.32 g
  • Protein: 7.4 g
  • Fiber: 1.08 g

Advice

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