Macaroni and smoked pork brunch vegetable casserole

Ingredients for 2 servings:

• 150 g macaroni (Maccheroni al ferretto)
• 150 g Kassel salmon, mildly smoked
• 150 g carrot(s)
• 1 thick spring onion(s)
• 1 bell pepper(s), yellow
• 1 tsp, heaped herbs (6-herb blend), frozen
• 50 g spread (Brunch Devil, tomato and chili)
• Salt and pepper, black, from the mill
• 80 g Emmental cheese, grated
• Fat for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

A recipe for two

Peel the carrots, halve lengthwise, and slice. Heat a pot of lightly salted water and simmer the carrots for 10 minutes. For the last 5 minutes, add the finely sliced ​​spring onions and diced bell pepper. Remove the vegetables from the water with a slotted spoon and rinse in a sieve with cold water. Add water to the vegetable stock, add more salt, and when it boils, cook the pasta in it for 10 minutes. Drain over a sieve and rinse with cold water. Preheat the oven to 180 degrees Celsius (convection oven) and grease a baking dish. Add the well-drained pasta to the dish and season generously with pepper. Dice the meat, mix with the herbs, and spread over the pasta. In a bowl, mix the vegetables with the brunch spread and pour over the meat. Sprinkle with coarsely grated cheese and bake on the middle rack for 20 minutes. Cooking time may vary. Arrange the casserole on plates, garnish and serve.