Pasta recipes
You love pasta casserole ? Then you will love this macaroni cake . An unbeatable delicious pasta pleasure. And the new favorite food of your children.
Pasta casserole with golden brown cheese crust - is there anything better? Oh yeah. And this hearty Tortenglück from the oven. As delicious as a noodle casserole and as refined as a cake - pasta-luck at its finest.
We wrap our macaroni cake like a present and wrap it in a coat of the finest bacon . And because that's not enough for us, we topped our pasta recipe with fruity tomatoes, fresh basil and aromatic cheese. Mamma Mia is that good!
Macaroni pasta cake recipe
Ingredients (10 people)
400 g macaroni, salt, 175 g Comté cheese, 500 g sour cream, 8 eggs, pepper, grated nutmeg, 250 g tomatoes, 150 g soft tomatoes, 1 bunch of spring onions, 200-225 raw, smoked ham in thin slices, 6 stems Basil, 250 g crème fraiche, 2 tsp basil, grease for the mold, possibly aluminum foil
preparation
1. Prepare noodles in boiling salted water according to the package instructions. Finely grate 75 g of cheese, finely chop the remaining cheese. Whisk sour cream and eggs, season with salt, pepper and nutmeg. Stir in the grated cheese. Wash the tomatoes, drain, quarter and remove the seeds. Cut tomatoes into small cubes. Cut soft tomatoes into strips. Clean and wash the spring onions and cut into thin rings.
2. Drain the noodles, quench with cold water and drain well. Grease Springform well with tube bottom insert (26 cm Ø). Close the outside with aluminum foil. Lay the edge and bottom of the mold with slices of ham.
3. Spread the springform dish with a thin layer of noodles, then add 1/3 of the spring onions, fresh and soft tomatoes, and the cheese cubes. Cover with about 1/4 Schmandguss. Repeat this process twice more. At the end pour over the remaining Schmandguss. Noodle cake immediately in the preheated oven 2. Rail from below (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) bake for 1-1 1/4 hours. If the surface gets too dark, cover with aluminum foil.
4. Wash basil and shake dry. Finely chop the leaves of 4 stems. Beat crème fraîche creamy with the whisk of the mixer for approx. 5 minutes. Stir in the pesto and chopped basil, season with salt and pepper.
5. Take the pasta cake out of the oven and carefully remove it from the edge. Pour cake onto a plate and serve with the creme fraiche. Garnish with remaining basil.
