Meat sausage casserole

Ingredients for 4 servings:

• 500 g spiral noodles
• 1 ring/s of meat sausage
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 onion(s)
• 1 small bottle(s) of Hungarian-style paprika sauce, 250 ml
• 1 class Bottle(s) of chili sauce or shish kebab sauce as required
• 400 ml cream
• 4 tbsp tomato ketchup
• 1 tbsp curry powder to taste
• 100 g Gouda, grated
• some stalks of parsley, chopped
• 1 tbsp oil
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Cook the pasta according to the package instructions until al dente. Then drain through a sieve. Peel the sausage and cut into thick slices. Peel the onion and trim the bell peppers, then cut both into thin strips. Heat the oil and fry the sausage, turning occasionally. Add the onion and then the bell peppers, and fry both briefly. Grease a casserole dish. Add the drained pasta, sausage, bell peppers, and onion and mix well. Mix the cream with the sauces, ketchup, and curry powder and pour over the pasta mixture. Sprinkle the grated Gouda cheese on top. Bake in a preheated oven at 225°C (top/bottom heat) for approx. 20-25 minutes. Chop the parsley and sprinkle it over the finished casserole. Serve immediately. Tip: Instead of 400 ml of cream, 200 ml is enough, and add the rest with milk – this makes the dish a little lighter.