Creamy pasta and vegetable casserole

Ingredients for 4 servings:

• 150 g bacon
• 2 m.-large zucchini
• 1 bell pepper(s), red
• 1 onion(s)
• 200 g poultry sausage
• salt and pepper
• Worcestershire sauce
• 600 g pasta
• 30 g butter
• 3 tbsp flour
• some nutmeg
• e.g. milk
• lemon juice
• 1 pack of cheese, grated
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Dice the bacon. Wash the zucchini and bell peppers and also dice them, as well as the sausage and onion. Fry the bacon in a pan, but not for too long, or it will become too tough. Remove from the pan, leaving the fat in the pan. Add the vegetables, onion, and sausage to the pan and fry in the bacon fat. Season with salt, pepper, and Worcestershire sauce. Meanwhile, cook the pasta in plenty of salted water according to the package instructions, drain, and place in a greased casserole dish. Add the vegetables to the pasta and mix well. Spread the bacon on top. Preheat the oven to 200°C (top/bottom heat). Melt the butter in a saucepan and add the flour, letting it brown slightly. Gradually add the milk (we used about 500–600 ml), stirring vigorously, and bring to a boil until the sauce reaches the desired consistency. Season the sauce with salt, pepper, nutmeg, and lemon juice, then pour it over the pasta and vegetable mixture. Finally, sprinkle the cheese on top. Place the casserole in the oven and bake for about 25-30 minutes.