Macaroni Casserole

A great pasta dish for any occasion:

Tartar with a raisins, egg, nuts, grated onion and crushed garlic whisk well. Season with salt pepper and parsley. Cook macaroni until not too soft. Place about one-third of the pasta in the watered Roman pot. Hard boil the eggs. Cut into slices. Cover pasta with egg slices then cover with meat. Grind tomatoes and season with tomato ketchup. Pour half of this sauce on top. Sprinkle some grated cheese and diced salami on top. Repeat this layering again. Cover with the rest of the pasta. Sprinkle with butter flakes, cheese on top. Bake for about 40 minutes at 250 °C in a closed casserole. Remove the lid and bake for another 15 minutes until golden brown.

From the recipe collection of Andreas Kohout

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