Summary

Ingredients

• 500 g pasta, (e.. spiral pasta or penne)
• 500 g tomato (s), passed
• 200 g cream
• 0.25 ¼ vegetable onion (s)
• 50 g processed cheese
• 3 teaspoons vegetable broth, grained
• Sauce thickener
• salt and pepper
• Chilli flakes
• garlic
• oregano
• 50 g cheese, rated (Edam)
• 20 g butter
• 2 tablespoon flour
• Milk as needed

Print Recipe Pin Recipe

Instructions

1. First you cook the pasta according to the instructions on the packet.
2. Now the tomato and cream sauce is prepared. To do this, the tomatoes are first heated in a saucepan and mixed with approx. 150 g of the cream. Now 2-3 teaspoons of sauce thickener are stirred in until a thick consistency is obtained. The sauce can be seasoned with salt, pepper, garlic, oregano and / or chilli flakes as desired.
3. The bechamel sauce follows: First, a little butter is heated and the onion, cut into small cubes, is lightly roasted in it. Now add about 2 lightly heaped tablespoons of flour, sweat it briefly and add enough milk, stirring constantly with the whisk, to create a creamy sauce. Now add the rest of the cream, 3-4 teaspoons of vegetable stock and the processed cheese and continue to stir vigorously. Now you can add a little salt and pepper to taste. If you want to have more cheese flavor, you can also add a little more processed cheese. For that special kick, seasoned processed cheese, e.g. with paprika or ham, is also possible.
4. In a baking dish, the noodles are layered alternately with the tomato-cream sauce. Then add the bechamel sauce on top and finally the grated cheese. The casserole is then placed in the oven preheated to 180 ° C for about 30 minutes.