Tomato Pasta Casserole

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 small carrot
• 100 g Celery Root
• 2 tbsp olive oil
• 800 g crushed tomatoes
• 100 ml Vegetable broth
• Salt
• pepper (ground)
• 1 tbsp dried Italian herbs
• 1 tbsp fruit vinegar
• sugar
• 500 g macaroni
• Salt
• 400 g sausage mixture
• 2 tbsp fresh chopped basil
• 100 g grated Emmental cheese
• 50 g grated Parmesan cheese
• 120 g sliced ham

Instructions

1. 1.

   Peel the onion, garlic, carrot and celery root and dice everything finely. In hot oil sauté until translucent, then add tomatoes and broth and simmer gently for about 15 minutes until thickened. Season with salt, pepper, herbs, vinegar and sugar.

2. 2.

   Cook the pasta in salted water until al dente. Drain, rinse under cold water and drain well.

3. 3.

   Preheat oven to 200 °C (400 °F) and line a springform pan with parchment paper. Mix the sausage mixture with basil and fold in 1–2 portions of tomato sauce. Spread a thin layer of sausage on the bottom of the pan. Combine the pasta with half the tomato sauce, Emmental and Parmesan and fill into the pan. Top with the remaining sausage and smooth the surface. Bake for about 45 minutes; if the casserole darkens too much, cover with foil.

4. 4.

   Let it cool slightly, lift from the pan and top with ham slices. Serve cold or warm in pieces with the remaining sauce.