Pasta and Brussels Sprouts Casserole

Ingredients for 1 servings:

• 60 g pasta, e.g. fusilli
• 180 g Brussels sprouts, frozen
• 50 g onion(s), peeled
• some butter or margarine for frying
• 50 g mountain cheese, grated
• 1 pinch(s) Pul Biber
• 1 tbsp chives
• 300 g tomatoes, chopped (pelati)
• 1 garlic clove(s), finely chopped
• ¼ tsp, leveled herbs de Provence
• 1 pinch(s) of sugar
• Salt and pepper, freshly ground

Instructions

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

Cook the pasta according to the package instructions and set aside. Halve the larger Brussels sprouts. Leave the smaller ones whole. Finely slice the onion. Mix the chopped tomatoes with the garlic, Provençal herbs, and sugar. Simmer gently for about 10 minutes and season with salt and pepper. Brown the onion strips in the fat, add the Brussels sprouts, and deglaze with a little water. Season lightly and cook with the lid closed for about 3 minutes. Add the pasta and heat everything through. Stir in the tomato sauce and pour everything into a casserole dish. Sprinkle with mountain cheese and some Pul Biber cheese on top. Bake in a hot oven at 180°C (top/bottom heat) for about 20 minutes until golden brown. Sprinkle the chives on the finished casserole.