Pasta casserole with Brussels sprouts

Ingredients for 2 servings:

• 300 g Brussels sprouts, fresh or frozen
• Salt and pepper from the mill
• 250 g pasta
• 150 g meat sausage
• 125 g grated cheese (Gouda, Emmental or Edam)
• 1 onion(s)
• 1 tbsp flour
• 1 tbsp butter
• 200 ml milk
• ½ bunch parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Pre-cook the Brussels sprouts in salted water for about 5-10 minutes. Boil the pasta in salted water for 10 minutes. Slice the sausage and halve it. Drain the Brussels sprouts, reserving the cooking water. Dice the onion and sauté in hot fat. Sprinkle with flour and sauté. Add the milk and a little of the Brussels sprouts cooking water, stirring. Simmer over low heat for about 5 minutes. Stir in 50g of cheese. Season the sauce with salt and pepper. Place the pasta, Brussels sprouts, and sausage in a large casserole dish. Pour the béchamel sauce over the sausage. Sprinkle with the remaining cheese. Bake in a hot oven (electric oven 200°C, fan oven 175°C) for about 30-35 minutes. Pick the parsley leaves, finely chop them, and sprinkle them over the casserole.