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Bavarian pasta bake

Category Noodles, rice, potatoes & legumes

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  • 35 minutes
  1. 1 cauliflower (approx. 500 g)
  2. 100 g spring onion
  3. 450 ml meat broth
  4. pepper
  5. nutmeg
  6. 250 g penne (short, tube-shaped pasta)
  7. 200 g meatloaf (or boiled ham)
  8. 150 ml cream
  9. salt
  10. 50 g grated Emmental cheese
  11. 3 tbs breadcrumbs
  12. 20 g butter, cold

1. Clean the cauliflower and separate it into florets. Clean the spring onion and slice it into rings.

2. Add the broth, pepper, nutmeg, spring onion and penne to the pot, stir, and place the cauliflower florets on top.

3. Cover with the Secuquick softline and close. Place the pot on the Navigenio and heat on level 6 up to the soft window, switch to level 2 and cook with time setting “p” in the soft area.

4. At the end of the cooking time put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick. Chop the meatloaf into small cubes.

5. Stir the meatloaf and cream into the pot. Season with salt and pepper, scatter the cheese and breadcrumbs on top and top with flakes of butter.

6. Place the Navigenio overhead and switch to high level, gratinate for approx. 6 minutes until brown.

This recipe has been tested and approved by AMC.

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Cooking method


Quick cooking

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