Pasta and potato casserole

Ingredients for 5 servings:

• 250 g spiral noodles
• 10 m.-sized potatoes
• 3 bell peppers, red, yellow and orange
• 2 garlic cloves
• 2 jars of beetroot (balls)
• 1 onion(s)
• 1 salami, smoked, in one piece
• 1 bag of grated Gouda cheese
• 1 liter of milk
• 1 ½ tube(s) tomato paste
• Sauce thickener
• salt and pepper
• oregano
• basil
• Thyme
• rosemary
• chili powder
• nutmeg

Instructions

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

with peppers, beetroot and salami

Drain the beets well in a fine metal sieve. Then cut into small pieces, place in a bowl, and pat dry with a paper towel. Peel the potatoes and cut into equal-sized slices. Add them to boiling, lightly salted water and simmer until almost cooked through. Cook the pasta according to the package instructions until al dente. Meanwhile, cut the bell peppers and salami into bite-sized pieces. Peel the onion and leave in individual rings. For the sauce: Combine the milk and tomato paste in a sufficiently large bowl and season with the spices. Add a little sauce thickener. Season to taste. Peel the garlic and press it through a garlic press or finely chop it. Drain the pasta and potatoes and leave in the pot for a moment. Now layer them in the casserole dish: 1st layer of potato slices, 2nd layer of vegetables, sausage, and almost all of the sauce, 3rd layer more potatoes, 4th layer of pasta, and pour the rest of the sauce over it. Finally, sprinkle the Gouda cheese on top. Bake the casserole in the oven at 200°C for 15-20 minutes. Check it occasionally. When the cheese has melted nicely and is golden brown, the casserole is ready.