Pasta bake "robber style"

Ingredients for 4 servings:

• 500 g pasta (spirelli or macaroni)
• 500 g Cabanossi, hot, it also works with Landjäger or other salami
• 1 can of tomatoes, chopped
• 1 can of mushrooms
• 1 garlic clove(s)
• 1 piece(s) onion(s)
• some fat, for frying
• 200 g cheese, grated
• 200 ml cream
• salt and pepper
• Paprika powder
• e.g. Tabasco

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with Cabanossi, tomatoes and mushrooms

Cook the pasta in plenty of water until al dente, but don’t let it get too soft, as it will continue to cook during the baking process. Thinly slice the Cabanossi, dice the onion and garlic, and fry them in a little fat. Add the diced tomatoes and mushrooms with the liquid. Season generously with pepper, salt, and paprika. Add a little Tabasco to taste. Finally, stir in the cream. Place half of the pasta in a baking dish. Spread the tomato and sausage sauce over it and sprinkle with some cheese. Add the remaining pasta and cover with the remaining cheese. Bake in a preheated oven at 180°C fan/convection oven or 200°C top and bottom heat for about 30 minutes. A fresh salad goes well with it. Tip: I also make this casserole with a timer. Then it’s ready when we get home for dinner. Set the baking time to 45 minutes and place the casserole in a cold oven. It works really well.