Paprika pasta casserole with meatballs

Ingredients for 4 servings:

• 500 g pasta, variety of your choice
• 200 g cream cheese (paprika pepper)
• 2 bell peppers
• 2 onions
• 2 garlic cloves, more if desired
• 4 sausages, coarse
• 350 g ajvar
• 200 g cheese, grated
• n. B. Honey

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

very simple and very tasty

Cook the pasta according to the package instructions until almost al dente. While the water is boiling, dice the bell peppers into bite-sized pieces, finely dice the onions, and mince the garlic. Next, squeeze the meat out of the sausages and form them into balls about the size of cherry tomatoes. Fry the meatballs in a large pot until browned. Once they’ve reached the desired color, add the garlic and onions. You can add the diced bell peppers now, but I prefer the peppers to retain a bit of their bite later, so I usually wait. When your kitchen starts to smell wonderful, add the jar of ajvar and the package of Brunch cream cheese. Mix well, bring to a boil, and the incredibly delicious sauce is ready. Taste it and decide for yourself if you want to add anything else. The sauce doesn’t need many additional spices, however, as the sausages, ajvar, and brunch all add a good amount of flavor. Personally, I usually add a little honey and some chili flakes to the sauce, and that’s it. Finally, mix the sauce and pasta, pour it into a sufficiently large casserole dish, and sprinkle with the cheese of your choice. Then, bake it in the oven preheated to 200°C (400°F) until the cheese has reached the desired brown color. Your delicious and extremely simple paprika pasta casserole is ready.