John Myers
Ingredients for 2 servings:
- 180 g pasta (macaroni)
- salt water
- 100 ml soy cuisine (soy cream)
- 100 g sour cream (24% fat)
- 125 g mozzarella, light (8.5% fat)
- e.g. milk
- some cinnamon powder, a few pinch(s)
- salt and pepper
- Paprika powder
- 100 g tofu, finely crumbled
- ½ onion(s)
- ½ carrot(s)
- 1 garlic clove(s)
- ½ cube of vegetable stock
- ½ package tomatoes, pureed or chopped
- 1 tbsp olive oil
- oregano
- Thyme
- basil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quick, easy, tasty and loved by meat eaters too
Cook the macaroni in boiling salted water for 4 minutes (they should only be pre-cooked). For the Bolognese, finely chop the onion, garlic, and carrot and fry in olive oil. Add the tofu and continue to braise. Add the passata and stock cubes and season generously with salt, pepper, thyme, basil, and oregano. Let the sauce simmer until thickened. It is important that the sauce is well seasoned!!! It can also be prepared the day before and used cold for further use. Drain the pasta and layer it with the Bolognese in a baking dish, adding the Bolognese first. Spread the soy cream over the pasta. Spread with the sour cream and sprinkle thickly with cinnamon. Slice the mozzarella and arrange on the casserole. Sprinkle with salt, pepper, and paprika. Pour in enough milk around the edges to reach the top of the pasta. Bake in the oven at 220°C for 45 minutes on the second rack from the top.
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