Penne Broccoli Casserole with Tomato Sauce

Ingredients

• 300 g Penne
• 30 g Butter
• 30 g flour
• 250 ml meat broth
• 250 ml milk
• Salt
• pepper (ground)
• 100 g sheep cheese
• 100 g Ham
• 300 g broccoli
• 250 g mozzarella
• 2 shallots
• 30 g diced bacon
• 1 tbsp Tomato Paste
• 0.5 tsp Sugar
• 1 can tomatoes
• 4 cocktail tomatoes
• mayonnaise
• herbs

Instructions

1. 1.

   Cook pasta in plenty of boiling salted water until al dente, then drain, rinse with cold water and let rest.

2. 2.

   Melt butter in a pot, add flour and sauté lightly while stirring; pour in meat broth and milk, bring to a boil, season with nutmeg, salt, and pepper, then simmer on low heat for about 15 minutes, stirring occasionally.

3. 3.

   Crumble feta, dice cooked ham. Wash broccoli, peel stems and cut into small cubes, break florets into bite‑size pieces.

4. 4.

   Combine pasta with sauce, feta, ham cubes and broccoli, transfer to a greased baking dish. Slice mozzarella and arrange over the casserole. Bake in a preheated oven at 180 °C for about 40 minutes until golden brown.

5. 5.

   For the tomato sauce, peel and finely dice shallots. Fry bacon in a pan, add shallots and sauté until translucent, then stir in tomato paste. Add canned tomatoes with juice, crush slightly (with a potato masher), season with sugar, salt, and pepper, and simmer for about 20 minutes.

6. 6.

   Garnish the finished casserole with decorative cherry tomatoes as desired. Serve the tomato sauce separately.