Lyoner Pasta Bake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spiral pasta
- 1 ring / s meat sausage, (Lyoner)
- 1 onion (s)
- 1 leek
- 3 tomato (s)
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 125 ml vegetable stock
- 4 egg (s)
- 200 ml cream
- 100 g Emmentaler, rated
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of salted water until al dente, drain and rinse, then set aside.
- Peel the Lyoner and cut into half slices. Cut the onions and leeks into rings and sauté everything in a pan in a little butter. Stir in tomato paste and roast briefly, then deglaze with the stock. Season the sauce with salt, pepper and paprika.
- Grease a baking dish, add a layer of pasta, spread a layer of Lyoner mixture on top, place sliced tomatoes on top and layer on until everything is used up. Whisk the eggs with the cream and pour over them, sprinkle everything with grated cheese and bake in the oven at 200 degrees for 30 minutes until golden brown.
- Homemade beetroot salad tastes good with it.
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