Summary

Ingredients

• 180 g pasta (macaroni)
• Salt water
• 100 ml soy cuisine (soy cream)
• 100 g sour cream (24% fat)
• 125 g mozzarella, liht (8.5% fat)
• milk
• some cinnamon powder, a few pinches
• salt and pepper
• Paprika powder
• 100 g tofu, finely crumbled
• 0.5 ½ onion (s)
• 0.5 ½ carrot (s)
• 1 clove garlic
• 0.5 ½ cube vegetable stock
• 0.5 packet ½ tomato (s), strained or chunky
• 1 tablespoon olive oil
• oregano
• thyme
• basil

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Instructions

1. Cook the macaroni in boiling salted water for 4 minutes (they should only be pre-cooked).
2. For the Bolognese, finely chop the onion, garlic and carrot and fry in olive oil. Add the tofu and continue to simmer. Add the tomatoes and stock cubes and season well with salt, pepper, thyme, basil and oregano.
3. Let the sauce boil down until it`s thick. It is important that the sauce is well seasoned! You can also prepare well the day before and use it cold for further processing.
4. Layer the pasta, drained with the Bolognese, in a baking dish, putting the Bolognese in the dish first. Spread the soy cream over it. Brush with sour cream and sprinkle thickly with cinnamon powder.
5. Cut the mozzarella into slices and spread on the casserole. Sprinkle with salt, pepper and paprika powder. Pour in enough milk at the edges to reach the edge of the pasta. Bake in the oven at 220 ° C for 45 minutes on the second rack from the top.