Summary

Ingredients

• 300 g pasta, penne
• 3 carrot (s)
• 1 onion (s), small
• 1 clove garlic
• 200 g meat sausae
• 3 tablespoon tomato paste
• 1 teaspoon stock, grained
• 200 g cream, sweet
• 200 ml milk
• 2 teaspoons oregano, dried
• 200 g cheese (Gouda), medium-aed

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Instructions

1. Peel and slice the carrots. Cook half cooked in slightly salted water, do not throw away the cooking water.
2. Finely dice the onion in the garlic. Heat 1 tablespoon of oil in a small saucepan and sweat the onions until translucent, add the garlic and sweat only briefly. Also add the tomato paste and roast for 1-2 minutes, then deglaze the carrots with enough cooking water until a thick sauce forms. Add the stock, cream and milk and bring to the boil. Season to taste with salt and pepper, add oregano and simmer for about 10 minutes.
3. Preheat the oven to 180 ° bottom / top heat.
4. Boil the pasta just under cooked (approx. 2 minutes shorter than indicated), cut the sausage into fine rings and coarsely grate the cheese.
5. Put the pasta in a baking dish, layer the meat sausage and carrots on top. Pour the sauce over the casserole and sprinkle with the grated cheese.
6. Baked in the oven for about 25 minutes.
7. A wonderful leftover meal - other vegetables or other meat / sausage leftovers also go wonderfully!