Pasta casserole with salami and tomato sauce

Ingredients for 4 servings:

• 250 g pasta (spirals or cones)
• 1 large can of tomatoes, peeled
• 300 g salami or cervelat sausage
• 62 ½ g processed cheese with mushrooms
• 2 eggs
• 500 ml milk
• 1 bunch of parsley
• 300 g peas (frozen)
• 100 g cream
• 4 tbsp tomato ketchup
• 2 tbsp sauce thickener, light
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in salted water for 10 minutes. Drain the tomatoes and reserve the juice. Dice the sausage and tomatoes. Beat the eggs with milk, salt, pepper, and nutmeg. Chop the parsley and stir in. Mix the pasta, sausage, tomatoes, and peas and place in a casserole dish. Pour the egg wash over the pasta. Tear the cheese into pieces and scatter over the top. Bake at 200°C (electric oven) for 45 minutes. Bring the tomato juice, cream, and ketchup to a boil. Stir in the sauce thickener, season with salt and pepper. Serve with the casserole.