John Myers
Autumn Macaroni Casserole
The perfect autumn macaroni casserole recipe with a picture and simple step-by-step instructions.
- 1 smaller Hokkaido pumpkin
- 1 Onion
- 2 smaller ones Tomatoes
- 100 ml Vegetable broth
- Salt
- 1 a cup Ricotta
- 250 ml Creme fine or cream
- Seasoned Salt
- Pepper from the grinder
- Freshly grated nutmeg
- Curry
- Herbaria soup and stew condiments
- With turmeric, cumin, cinnamon, coriander, ginger …
- 1 smaller Turkish flavored hot pepper
- 500 g Macaroni
- 100 g Grated cheese
- Oil
- 2 Eggs
- Wash the pumpkin, cut in half and remove the core. Then roughly chop it up. Peel and roughly cut the onion. Wash the tomatoes, remove the stalk and cut roughly.
- Heat the oil in a saucepan and roast the onions in it, add the pumpkin and tomatoes and sizzle briefly. Deglaze with vegetable stock, add salt and cook on a low flame for about 10 minutes. Puree everything. Let cool down!
- Meanwhile, cook the pasta according to the instructions on the packet.
Preheat the oven to 200 degrees!
- Add the riccotta, creme fine and eggs to the pumpkin puree and season with herbal salt, pepper, curry and stew spices.
- Clean and wash the paprika and cut into very thin slices and add to the pumpkin cream. Grease the baking dish and place the pasta lengthways in it. Spread the pumpkin cream on top and sprinkle with cheese!
- Bake in the oven for about 20 minutes until the cheese is golden brown!
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