John Myers
Pasta: Pasta Bake with Fettuccine
The perfect pasta: pasta bake with fettuccine recipe with a picture and simple step-by-step instructions.
- 500 g Fettuccine from the refrigerator, or another type
- 4 Tomatoes
- 50 g Goat cheese
- 200 g Pfefferbeißer, well-seasoned sausage
- 2 El Pesto, for me it was wild garlic pesto, own production
- 350 ml Milk and cream mixture
- 3 Toes Garlic
- 2 Eggs
- 150 g Strong hard cheese, at least 45% fat
- Salt and pepper to your own taste
- Note that the cheese and sausage are already salted
- 1 El Parmesan
- This is a relatively quick meal. You don’t always have to stand in the kitchen forever. And it tastes good too. The preparation time does not include the oven time.
- Cook the pasta in salted water until al dente. Mine only took 3 minutes.
- In the meantime, make the egg milk. So whisk together the milk, cream, salt, pesto and the squeezed garlic.
- Cut the tomatoes, sausage, cheese. Line a baking dish with the tomatoes and spread the goat cheese on top.
- Drain the pasta and place in the baking dish. Hide the sausage and the remaining cheese between the pasta. Leave some cheese to “put on top”.
- Pour the egg milk on top and put a little more cheese on top of the pasta. Scatter some Parmesan cheese on top and bake in the oven at 200 degrees for about 10 minutes. That’s it. A colorful fresh salad goes well with it.
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