Macaroni, Meatball, and Tomato Casserole

Ingredients for 4 servings:

• 320 g macaroni
• 400 g bratwurst, coarse, fresh
• 200 g cherry tomatoes
• 4 spring onions
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 500 g tomatoes, pureed
• 2 tbsp cream cheese
• 80 g Gouda, young, grated
• some thyme leaves
• some oregano
• Salt
• Pepper, mixed, from the mill
• Sugar
• 1 tbsp pesto, green or red

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the macaroni in plenty of boiling, lightly salted water until al dente. Wash the tomatoes. Trim and rinse the spring onions, and slice diagonally into rings. Peel the onion and garlic clove, finely dice the onion, and crush the garlic clove. Squeeze the sausage meat out of the skin and form into small balls. Heat the olive oil in a large pan, brown the sausage balls on all sides, and then remove them. Add the diced onion and crushed garlic clove to the frying fat and sauté. Add the passata and bring to a boil. Mix in the cream cheese and half of the grated cheese. Season to taste with the herbs, salt, mixed pepper, and sugar. Drain the macaroni, let it drain, and place it in a casserole dish lightly greased with olive oil along with the sausage balls, tomatoes, and spring onions. Spread the sauce on top and mix to combine. Sprinkle the remaining cheese over the casserole and bake in a preheated oven at 180°C for 20-30 minutes. Remove from the oven, spread the pesto over the casserole, and serve.