Pasta casserole with egg, sausage and tomatoes

Ingredients for 4 servings:

• 200 g pasta (e.g. spirelli)
• salt water
• 4 eggs
• 150 g meat sausage in one piece
• ½ cup cream
• 1 tomato(s)
• salt and pepper
• nutmeg
• e.g. breadcrumbs
• possibly grated cheese
• possibly grease for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

classic pasta casserole (not only) for children

The amount of pasta is difficult to specify in grams. The bottom of the casserole dish should be thoroughly covered with uncooked pasta. First, cook the pasta in salted water according to the package instructions until just before it is cooked. Meanwhile, deseed and chop the tomatoes and dice the sausage. Add the pasta, tomatoes and sausage to the dish and mix thoroughly (grease the dish first if necessary). Beat the eggs with the cream until frothy, season with salt, pepper and nutmeg and then pour the egg mixture over the pasta. Sprinkle with a little breadcrumbs (or grated cheese if you like) and bake in the oven at 200°C (top/bottom heat) for about 45 minutes. The cooking time is approximate. It is best to either prick the egg before taking it out to check whether the egg is still runny, or (my version) briefly take the dish out with oven gloves and hold it at an angle – if it doesn’t run, it is cooked through. Variations include: For example, “Greek” with paprika, gyro seasoning, and feta cheese, with salami or ham instead of sausage, or “Italian” with a little tomato paste and oregano in the egg mixture and topped with mozzarella, and so on…