Gently melt the butter and fry the diced onion in it until light yellow. Stir in flour and sweat. Gradually pour in the stock and milk, stirring constantly with the whisk, otherwise lumps will form. Simmer over a low heat for 5 minutes. Stir in the parmesan and let it melt. Season to taste with the spices.
Spread the raw noodle nests side by side in a buttered casserole dish (approx. 34 x 24 cm). Spread the vegetables evenly over the top and pour the sauce over them. Cover the mold with aluminum foil.
Cook the casserole in the preheated oven at 200 ° C top / bottom heat (convection: 180 ° C) on the middle rack for 45 minutes. After 35 minutes of cooking, remove the aluminum foil and finish cooking.
Pasta casserole is a simple and hearty dish that even a poor student can afford, and an absolute beginner in the kitchen can afford in terms of culinary skills. It’s very simple – cook it once and you will never forget how to make a pasta casserole. Cook:...