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Pasta casserole

Pasta casserole

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Ingredients for Pasta Casserole

  1. Minced pork and beef fresh 400 grams
  2. Raw pasta 400-500 grams
  3. Tomatoes in own juice 1 can (380 grams)
  4. 2 cloves medium sized garlic
  5. Hard cheese 120 grams
  6. Milk 400 milliliters
  7. Butter 40 grams
  8. Premium wheat flour 2 tablespoons
  9. Ground oregano 1 teaspoon
  10. Fresh nutmeg small piece
  11. Salt to taste
  12. Ground black pepper to taste
  13. Olive oil for frying
  14. Breadcrumbs 20-30 grams
  • Main ingredients: Beef, Pork, Tomato, Cheese, Pasta
  • Serving 8 servings


A tablespoon, a cutting board, a kitchen knife, a frying pan - 2 pieces, a stove, a wooden spatula, a blender, a deep baking dish, kitchen potholders, an oven, a medium pan with a lid, a colander, a coarse grater, cling film, a plate, a can opener, fine grater, saucer - 2 pieces, serving dish, teaspoon

Cooking pasta casseroles:

Step 1: prepare the garlic.

We spread the garlic on a cutting board and with the help of a knife edge we press lightly. Then with clean hands we remove the husk, and wash the cloves under running water.

Put the components back on a flat surface and chop finely. Pour the chopped garlic in a clean saucer and leave it aside for a while.

Step 2: prepare the pasta.

Pour ordinary cold water into the middle pan so that it half-fills the container, and put on a large fire. To make the liquid boil faster, cover with a lid. Immediately after this, pour a little salt into the pan, mix everything thoroughly with a tablespoon and reduce the heat. Then gently (so as not to burn yourself) pour the pasta here and wait for the liquid to boil again. Attention: so that the components do not stick to the bottom of the container, periodically mix them with improvised inventory. Now boil the pasta in boiling water for 5 minutes until half ready. Immediately after that we turn off the burner and with the help of kitchen tacks we take a pan and pour its contents into the sink through a colander.

Rinse pasta under running cold water until it cools down. Now we leave the components aside so that they have excess liquid from the glass, and proceed to the preparation of the next product.

Step 3: prepare hard cheese.

Using a coarse grater, grind hard cheese directly on a cutting board. Now pour the chips into a clean plate and wrap with cling film. This must be done so that the cheese does not wind up while we fry minced meat and form a dish.

Step 4: prepare the tomatoes in their own juice.

Open the can with a can opener, and transfer the tomatoes using a tablespoon into the blender bowl. Grind the components at high speed until a homogeneous mass is formed.

Step 5: prepare the nutmeg.

In order to give the casserole a special flavor, we need to prepare nutmeg. Attention: it needs just a little bit, because if you go too far with this component, the dish can become cloying. So, for this we use a fine grater and rub the nut immediately above the saucer. All is ready!

Step 6: Cook the Pasta Casserole.

Pour a small amount of olive oil into the first pan and put on medium heat. When it warms up, put chopped garlic in a container and, constantly stirring with a wooden spatula, fry it for 1 minutes. So the component will give more juice and the casserole will turn out more flavorful. Immediately after that, add minced pork and ground oregano here. Again, thoroughly mixing everything with the improvised inventory, frying the ingredients for 5-7 minutes. Important: do not forget to crush the ground meat with a spatula all the time so that it does not begin to be taken by lumps.

After the allotted time, we slightly reduce the fire and pour the grinded tomatoes in the pan in our own juice. Stew the stuffing yet 15-20 minutesevaporating the resulting liquid. At the end, sprinkle everything with a small amount of salt, mix well again and set aside.

Put in another pan 25 grams butter and put on the burner. When the contents of the container are completely melted, gently pour flour to it so that it does not go lumpy. At the same time, thoroughly mix everything thoroughly with a tablespoon, as if rubbing the last component into liquid oil. Now we continue to cook Bechamel sauce: pour a thin stream into the mixture with milk. Important: do not forget to stir the whole mass with a tablespoon or a wooden spatula so that no lumps form. At the end, pour ground nutmeg into the pan, as well as salt and ground black pepper to taste. Turn off the burner, and set the sauce aside, once again mixing it with improvised equipment.

Grease the bottom and walls of a deep baking dish with the remaining piece of butter and sprinkle with breadcrumbs. This must be done so that the dish does not burn and does not stick to the bottom of the container. Now put it here 1/2 part boiled pasta, and add meat filling on top. Important: Be sure to evenly pour all the ingredients with tomato liquid, which remained in the pan. Then sprinkle the dish 1/4 part grated hard cheese and cover with the remaining pasta. At the end, fill the layers with Bechamel sauce and spread the remaining chips. Attention: We try to make everything so that even the edges are covered. Now turn on the oven and heat it to a temperature 200 ° C. Immediately after that, put the form on a medium level and bake the dish for 20 minutes.

As soon as the top layer is covered with a golden crust, we turn off the oven, and we take out the container with the help of kitchen gloves and set aside.

Step 7: Serve the pasta casserole.

When the pasta casserole is slightly cooled, use a knife to cut it into portioned pieces and transfer it with a wooden spatula from the mold onto a flat large plate.

We serve this tasty and fragrant dish to the dining table as the main one. Due to the fact that it is very satisfying, you can treat them to households and friends only with tea or coffee.
Good appetite!

Recipe Tips:

- Fresh tomatoes are also suitable for preparing meat fillings. To do this, first blanch them for 5 minutes, then remove the skin, grind it in a blender until liquid and only after that pour the mass into a pan with minced meat;

- if you decide to use long pasta or spaghetti, we try to put them in a neat even layer so that the casserole is beautiful;

- Instead of Bechamel sauce, an egg-milk mixture is also suitable. True, the casserole taste and appearance will then be slightly different.