Summary

Ingredients

• 250 g pasta (macaroni)
• 100 g parmesan cheese
• 2 tablespoon butter
• 2 egg (s)
• 3 tablespoon olive oil
• 1 onion (s), chopped
• 2 cloves garlic, crushed
• 125 g soy ranules
• 400 ml vegetable stock
• 125 ml red wine
• 4 tablespoon tomato paste
• 1 tablespoon flour
• 500 ml milk
• 1 teaspoon stock, grained
• salt and pepper
• nutmeg
• oregano
• Fat, for the shape

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Instructions

1. Grease a casserole dish with a capacity of at least 2 liters.
2. Bring plenty of salted water to the boil and cook the macaroni in it for about 8 minutes. The noodles shouldn`t be completely through, they should still have a really nice bite.
3. Drain the pasta, place in a bowl and mix with half of the parmesan, 1 tablespoon of butter and 1 lightly beaten egg. Season with salt, pepper and a pinch of nutmeg. Put aside.
4. Put the soy granules in a separate bowl and pour 100 ml of the boiling vegetable stock over them, stir briefly and cover and leave to soak for a few minutes. If the soy granules have not absorbed all of the liquid, squeeze out a little with the back of the spoon.
5. Heat the olive oil in a high pan (best coated, as the soy granules burn easily) and sauté the onions and garlic until translucent, add the swollen soy granules and fry them together with the tomato paste. Deglaze with the wine and the remaining vegetable stock and bring to the boil. Season to taste with oregano, salt and pepper. Simmer over low heat for about 15 minutes.
6. Heat the remaining butter in another saucepan and sprinkle in the flour, stirring constantly, let it froth briefly and gradually add milk. Simmer over a moderate heat for 2 minutes until the sauce thickens. Season to taste with nutmeg, granulated broth, salt and pepper and remove from heat. As soon as the bechamel sauce has cooled down a bit, stir in 1 egg.
7. Mix 3 tablespoons of the bechamel sauce with the soy granulate tomato sauce.
8. Pour a third of the soy granulate tomato sauce into the prepared baking dish. Place half of the macaroni, cheese and egg mixture on top. Cover with the remaining soy granulate tomato sauce and top with the remaining noodles. Squeeze firmly with the back of a spoon. Spread the bechamel sauce over the pasta and sprinkle the remaining cheese on top. Bake in the preheated oven at 180 ° C for about 45- 50 minutes.
9. Let it rest for at least 15 minutes before serving.