John Myers
Casserole: Meatloaf Pasta Casserole
The perfect casserole: meatloaf pasta casserole recipe with a picture and simple step-by-step instructions.
- Meatloaf: In my KB, see below
- 160 g Pasta penne
- 30 g Butter
- 1 tbsp Flour
- 200 ml Milk
- 200 ml Vegetable broth
- 1 pole Leeks cooked
- Salt and pepper
- 10 Pc. Cherry tomatoes
- 60 g Grated Emmental
- Cook the pasta in salted water until al dente and drain.
- In the meantime, put the butter in a saucepan and stir in the flour at a moderate temperature. Pour in the broth and milk, bring to the boil and simmer at a low temperature.
- Halve the leek lengthways, cut into pieces, rinse thoroughly in a sieve under running water, add to the sauce and cook for a few more minutes. Season lightly with salt and pepper.
- Now put half of the pasta in a lightly greased ovenproof dish. Pour half of the sauce on the pasta. Cut the meatloaf into approx. 1cm wide slices and place on top. Halve the tomatoes and spread over them. Then distribute the remaining pasta on top, cover with the rest of the sauce, sprinkle the cheese on top and bake the casserole in the oven preheated to 170 ° C for 25-30 minutes.
- Moist meatloaf without bread / rolls / breadcrumbs You can of course use any meatloaf or meatballs.
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