Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 400 g mushrooms, brown, small
• 200 g tomato (s), fresh
• 100 g soft tomato (s), dried
• 350 g noodles (tube noodles), short
• 1 tablespoon olive oil
• 400 g salsicce
• 1 tablespoon flour
• 1 teaspoon paprika powder, noble sweet
• 350 ml vegetable stock
• 1 cup whipped cream or Cremefine for cooking, 200 ml each
• 2 teaspoon herbs, Italian, dried
• 200 g peas, frozen
• Salt and pepper, colored or black, freshly ground
• some olive oil or butter for the baking dish
• 150 g mini mozzarella
• 100 g Gouda, freshly rated
• 50 g ciabatta
• 4 sprig rosemary
• 1 tablespoon butter
• 50 g parmesan, freshly rated

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Instructions

1. Peel off the onion and the clove of garlic and chop both. Clean and halve the mushrooms. Rinse, clean and dice the fresh tomatoes. Cut the soft tomatoes into strips. Cook the tubular noodles in boiling salted water until they are firm to the bite.
2. Heat the olive oil in a saucepan, press in the sausage meat from the skin and fry it. Then add the mushrooms, the onion and the garlic and fry briefly. Add the tomato cubes and the tomato strips, dust with the flour and paprika and sweat. Pour the vegetable stock and whipped cream or Cremefine to the boil and bring to the boil. Add the Italian herbs and frozen peas and simmer for about 5 minutes. Season the sauce with salt and pepper.
3. Drain and drain the tubular noodles. Preheat the oven to 200 ° top / bottom heat or 175 ° convection. Grease a baking dish with a little olive oil or butter. Drain the mini mozzarella balls. Mix the tube noodles with the sauce, the mini mozzarella balls and the Gouda in the baking dish.
4. Dice the ciabatta. Rinse the rosemary, shake dry and chop the needles. Melt the butter in a non-stick pan and toast the ciabatta cubes with the chopped rosemary. Then spread the croutons over the casserole and sprinkle with the grated Parmesan. Bake the casserole in a preheated oven for about 15 to 20 minutes.