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Baked pasta in the oven in italian

Cooking recipes / Top Picks / Meat in the oven

6 servings
4 hours

Pasta - 400 gr, Eggs - 2 pcs., Hard cheese - 50 gr, Milk - 250 gr, Butter - 20 gr, Wheat flour - 20 gr, Nutmeg - to taste, Salt - to taste, Minced meat - 300 g, Onions - 1 pc., Carrots - 1 pc., Tomato sauce - 100 gr, Meat broth - 250 ml, Wine red - 125 ml, Olive oil - 2 tbsp, Spices dry - to taste, ground black pepper - to taste, salt - to taste

How to bake pasta? The preparation will take place in three stages - first we will prepare béchamel and bolognese sauces, and then bake boiled pasta with them. Prepare the products for the beschamel sauce.

Take a thick-bottomed sauté pan, put the butter in it and place on a small heat. Melt the oil and immediately, without waiting for it to boil, pour flour, salt and nutmeg into it. With constant stirring, fry the flour until a pleasant nut aroma appears, it will take literally a couple of minutes.

Then pour milk into the flour in a thin stream, actively working with a spoon - so you will avoid the appearance of lumps. Take a whisk and, with constant stirring, bring the sauce to a thickening point. Turn off the heat and leave the sauce to cool.

Prepare the products for the bolognese sauce. You can exclude broth and wine from products, pouring water on meat, but the real Italian recipe implies their presence. Vegetables are often used to lay a celery stalk. And along with mince - bacon. As a tomato sauce, I always take the mashed tomatoes.

Cut the onions into small cubes.

Carrots - also, small cubes.

Heat the pan, pour olive oil over it. Lay out the vegetables. Stirring, fry them for 5 minutes.

Put the mince in the pan. Break large pieces with a spatula. Fry it with vegetables for 5 minutes.

Pour in the tomato sauce, mix.

Pour in the stock, wine, add salt and spices.

Stir and cover. Make a very small heat and leave the sauce to simmer for at least 45 minutes. Italians simmer bolognese for 2 hours and longer. To do this, you will need to pour a liter of broth.

Also needed to make pasta, eggs and hard cheese. Italians prepare these dishes with rigatoni - long hollow tubes. But you can take other varieties of pasta with a similar shape. Cheese is traditionally used by Parmesan.

Boil the pasta in salt water. Cook them for a minute less than indicated on the package. They should not break down and boil.

It's time to make a pasta cake. Take a split shape. Mine with a diameter of 20 cm. Grease the bottom and walls with oil.

In the bolognese sauce, break the eggs.

Stir the sauce with the eggs. Set aside a few spoons.

Put the pasta in the sauce, stir.

Now the most laborious thing about this recipe. Place the pasta in a tin so that it stands upright. Fill them with the remaining sauce.

Top the pasta with béchamel sauce. I have some of the sauce left. Sprinkle with a couple of spoons of grated Parmesan.

Bake the pasta in an oven preheated to 190 ° C for about 20 minutes. It is better to wrap the bottom of the mold with foil so that the leaking sauce does not burn in the oven. I put another larger diameter shape on the bottom. Focus on your oven when baking!

Carefully draw a knife between the wall and the side of the & quot; cake & quot; and remove the mold. Serve the baked pasta, garnishing it with herbs.