Pasta and Liver Loaf Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g penne or fusilli
- 200 g meat loaf
- 400 ml vegetable stock
- 2 tomato (s)
- 1 large bell pepper (s)
- 1 onion (s)
- 2 tablespoon processed cheese
- 1 cup sour cream
- 1 tablespoon cream cheese
- salt and pepper
- nutmeg
- Paprika powder, hot
- 1 teaspoon mustard, possibly
- 2 tablespoon flour for binding, possibly
Print Recipe
Pin Recipe Instructions
- Do not cook the pasta completely al dente in salted water, they will cook a little longer in the sauce.
- Meanwhile, dice the Leberkäse and fry it in a pan (you can also do this without fat). As soon as it is colored, add the diced onion. Fry these until translucent.
- Dice the peppers and the two tomatoes and fry them briefly. Deglaze everything with the vegetable stock, stir in the processed cheese, sour cream and cream cheese and let it melt. Season everything vigorously.
- Thicken the sauce with 2 tablespoons of flour. Bring to the boil once and then add the cooked noodles. Let it get really hot again and then serve.
- The processed cheese can also be completely replaced by cream cheese, but then seasoned (even) stronger! Leeks or spring onions also go well with it.
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