Pasta bake with leccho

Ingredients for 4 servings:

• 400 g fusilli or other pasta
• 350 g Cabanossi
• 1 jar of letcho, 680 g
• 250 ml vegetable stock
• 10 cm tomato paste from the tube, approx.
• 1 tsp sugar, if needed
• 150 g grated cheese, e.g. Gouda

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cook the pasta until al dente – 2 minutes less than the package tells you to. Meanwhile, slice or cube the Cabanossi and fry them in a pan. Add the lecho, vegetable stock, and a longer “sausage” of tomato paste, season to taste, and add 1 teaspoon of sugar if desired. Bring to a boil briefly. Combine the pasta and sauce in a baking dish and cover with the grated cheese. The amount of grated cheese depends on the size of the dish and your taste. We like a bit more, but 150g should be enough for a normal/thin cheese coating. We usually use at least 50% more. Place the baking dish in an oven preheated to 200°C (top/bottom heat) for about 30 minutes, until the cheese is well-cured.