Fast pasta casserole

Name: Fast pasta casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Rigatoni pasta; 7-10 Tbsp Salt; 300 g Brussels sprouts; 200 g Carrots; 80 g Spring onions; 80 g Parmesan cheese; 250 g Kasseler salmon; 100 g Whipped cream; 300 ml Milk; 6 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Rigatoni pasta
7-10 Tbsp Salt
300 g Brussels sprouts
200 g Carrots
80 g Spring onions
80 g Parmesan cheese
250 g Kasseler salmon
100 g Whipped cream
300 ml Milk
6 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg

Directions

1
Cook the pasta in boiling salted water for 4-6 minutes. Clean, wash and halve the Brussels sprouts. Peel, clean and cut carrots into pieces. Clean and wash spring onions, shake dry and cut into rings.
2
Finely grate the parmesan. Pour the pasta into a sieve and drain.
3
Pre-cook carrots and Brussels sprouts in plenty of boiling salted water for about 4 minutes, pour into a sieve and rinse with cold water. Wash the meat, dab dry and cut into pieces of approx. 1 x 1 cm.
4
Mix the pasta, vegetables, meat and about half the cheese in a large bowl and place in an ovenproof dish (approx. 2.5 litres capacity).
5
Mix cream, milk and eggs. Season with salt, pepper and nutmeg. Pour evenly over the pasta mixture and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes.
6
Sprinkle the rest of the cheese over the casserole about 10 minutes before the end of the baking time. Bake to the end, remove from the oven and serve.