Minced pasta casserole
Cooking time:
1 hour 20 minutes
Active time:
15 minutes
Complexity:
Average
A new version of the Soviet noodle maker - with fashionable multi-colored pasta, minced meat and mushrooms. Well, what is not lasagna ?
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5
Recipe for "Minced Pasta Casserole"
Ingredients for 6 servings
Rotelli pasta
1 pack (400g)
minced meatless according to the store standard
1 pack (360 g)
mushrooms champignons
300g
whole milk
400 ml
salt
to taste
egg
2 pcs.
black pepper
pinch
thyme
a few twigs
fresh garlic
1 clove
dutch grated cheese
120 g
vegetable oil for frying
2 tbsp. l.
Step 1/7
Thinly slice the mushrooms. Preheat the pan with the vegetable oil and fry the mushrooms until golden, stirring occasionally.
Step 2/7
Add minced meat, mix thoroughly. Fry everything together until the moisture evaporates and the mince is crumbly. Salt, pepper.
Step 3/7
Boil pasta for 5 minutes in boiling water, drain.
Step 4/7
Mix eggs with milk, salt, pepper. Add the finely chopped garlic and thyme leaves. Stir.
Step 5/7
Put half the mince in a baking dish, then half the pasta, the remaining mince and the remaining pasta.
Step 6/7
Pour the pasta over the minced milk and egg sauce.
Step 7/7
Sprinkle with the grated cheese. Bake in an oven preheated to 160 ℃ for 20-30 minutes, covered with foil, until tender.
Ingredients for 6 servings
Rotelli pasta
1 pack (400g)
minced meatless according to the store standard
1 pack (360 g)
mushrooms champignons
300g
whole milk
400 ml
salt
to taste
egg
2 pcs.
black pepper
pinch
thyme
a few twigs
fresh garlic
1 clove
dutch grated cheese
120 g
vegetable oil for frying
2 tbsp. l.
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