Allgäu cheese casserole with tomato sauce

Ingredients for 4 servings:

• 250 g tagliatelle pasta
• 2 small onions
• 200 g Leberkäse or meat sausage
• 100 g bacon or smoked meat
• 1 bunch of chives
• 1 bunch of parsley
• 60 g margarine
• 2 eggs
• 250 g low-fat curd cheese
• 100 g Emmental cheese, grated
• salt and pepper
• 1 small onion(s)
• 20 g butter
• 20 g flour
• 1 small can of tomato paste
• 375 ml water
• 1 vegetable stock cube
• salt and pepper
• oregano
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

For the casserole, cook the pasta in salted water until slightly tender, then drain and set aside. Finely dice the onions and sauté until translucent. Cut the bacon into cubes or strips and add briefly to the onions. Dice the Leberkäse (meatloaf). Finely chop the chives and parsley. Beat the margarine with the eggs until fluffy. Stir in the low-fat quark and 50g Emmental cheese. Season to taste with half a level teaspoon of salt and pepper. Mix all ingredients together in a bowl. Grease a casserole dish and pour in the mixture. Then sprinkle the remaining Emmental cheese on top. Bake in a hot oven at 200°C (top/bottom heat) on the middle shelf for 30 minutes. For the sauce, sauté a finely chopped onion in the butter until translucent. Sprinkle in the flour and sauté briefly. Add the tomato paste, slowly add the water and stir well. Season to taste with salt, pepper, and oregano. Add the vegetable stock cube.