Pasta bake Münningert

Ingredients for 4 servings:

• 250 g pasta (curly, spiral, screw pasta, etc.)
• 150 g salami in one piece
• 250 g peas and carrots
• 200 ml cream
• 200 g cheese, grated
• 1 onion(s)
• pepper
• Paprika powder
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

very tight and straight

Add the pasta to a large pot of boiling water. While the pasta is cooking, dice the onion and dice the salami. After 7 minutes of cooking, or according to the instructions on the pasta package, pour the pasta into a colander. Return the now-empty pot to the stovetop and fry the chopped onion and salami in a little oil—just a little, as the salami itself will release a fair amount of fat. Drain the peas and carrots, add them to the pot with the cream, and mix everything well. Season generously with pepper, chili powder, and especially paprika, but don’t be stingy. The exact amount is a matter of taste, of course. Mix everything well again. Extra salt shouldn’t be necessary, as the salami and the grated cheese that will be added shortly should already be salty enough. Now turn off the heat. Take a casserole dish and pour the pasta and the contents of the pot into it. Sprinkle the cheese evenly over the contents of the casserole dish. Place the casserole dish in an oven preheated to 220°C (top/bottom heat) and bake for about 30 minutes. Tip: Instead of cooking pasta from scratch, you can also use already cooked pasta from the day before.