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Pasta bake with Lyoner

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Ingredients for 4 servings:

  • 500 g pasta
  • 500 g cheese (Gouda)
  • 1 ring/s of meat sausage (Lyoner)
  • 800 ml milk
  • 200 ml cream
  • 50 g butter
  • 1 can of tomato paste
  • marjoram
  • rosemary
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta according to the package instructions until al dente. Remove the skins from the Lyoner and Gouda cheeses, then cut into small cubes. Mix together the milk, cream, tomato paste, and spices (don’t use too little marjoram and rosemary, or you won’t be able to taste it). Grease a baking dish and layer the cooked pasta, Lyoner, and Gouda cheeses. Layer the pasta first and last. Then pour the milk mixture over the pasta and top with butter flakes for a crispier finish. Bake in a preheated oven at 165°C (fan oven) for about 45 to 55 minutes. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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