John Myers
Ingredients for 4 servings:
- 500 g pasta, shape of your choice
- 500 g vegetables (Kaiser), frozen
- 500 ml béchamel sauce
- 2 tbsp processed cheese, herbs
- salt and pepper
- Soup seasoning (Vegeta)
- 1 pinch of nutmeg
- 1 tbsp wild garlic, chopped, or dried
- 200 g cheese, grated, mild or spicy
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
Cook the pasta in plenty of salted water until al dente. Preheat the oven to 200°C. Steam the vegetables or cook them in a little water until al dente. Spice up the béchamel sauce with the spices and wild garlic. Finally, melt the cheese in the sauce; do not bring back to the boil. Mix the pasta with the vegetables in a casserole dish and pour the sauce over it. Sprinkle with grated cheese. Bake in the oven until the cheese is deliciously browned. You can serve it with schnitzel, steaks, or meatballs. This casserole makes a delicious side dish, perfect with a fresh salad. If you like, you can also add cooked meat, ham, or salami to the pasta and vegetable mixture. It also works well with pasta cooked the day before.
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