Pasta Casserole with Sauerkraut and Sausages
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (penne or other short pasta)
- 400 g sauerkraut
- 4 sausages (sausages)
- 500 ml tomato sauce
- 1 onion (s)
- 1 packet tomato (s), happened
- 300 ml meat broth
- 1 cup meat broth
- 1 teaspoon tomato paste
- 2 teaspoons cornstarch
- 250 g cheese, rated
- salt and pepper
- 1 tablespoon vinegar
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Bring the pasta to the boil in salted water for about 3 minutes and drain.
- For the sauerkraut, fry a peeled and diced onion. Add the sauerkraut and fill up with a cup of meat broth (is more flavorful than water). Cover and cook for about 10 minutes, the liquid should then be boiled down.
- For the tomato sauce, peel and dice an onion. Peel off a clove of garlic and dice finely, then sauté the onions and garlic. Add a tablespoon of tomato paste and sauté briefly. Deglaze with the meat stock and add the tomatoes, simmer for about 10 minutes. Thicken with the cornstarch and season with salt, pepper, a pinch of sugar and a little vinegar.
- Halve the sausages lengthways and cut into slices.
- Now take a baking dish and cover the bottom with tomato sauce. Pour in half of the pasta, add the sauerkraut and layer the sausages on top. Now pour in two scoops of tomato sauce and sprinkle some grated cheese on top. Finally, add the rest of the pasta, pour the rest of the tomato sauce over it and sprinkle with the rest of the grated cheese.
- Cover the tin with aluminum foil and put it in the oven at 200 °. After about 15 minutes, peel off the foil and leave it in the oven for another 15 minutes.
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