Bakery products

Pasta casserole with minced meat

Ingredients for Cooking Pasta Casserole with Minced Meat

Common products:

  1. Fresh minced meat (pork + beef) 1 kilogram
  2. Pasta 400 grams (any)
  3. Tomatoes in its own juice 400 grams
  4. Hard cheese 300 grams
  5. Onion 200 grams
  6. Vegetable oil 4-5 tablespoons
  7. Salt to taste
  8. Ground black pepper to taste

Bechamel sauce:

  1. Pasteurized whole milk 1 liter
  2. Butter 100 grams
  3. Sifted wheat flour 100 grams
  4. Nutmeg at will and taste
  5. Salt to taste
  6. Ground black pepper to taste
  7. Purified water 4 liters or as needed
  • Main ingredients: Beef, Pork, Milk, Butter, Flour, Pasta
  • Portion10-12
  • World Cuisine


Measuring cup (for liquids), Kitchen scales, Kitchen knife - 2 pieces, Cutting board - 2 pieces, Canned wrench, Deep bowl - 2 pieces, Table fork, Tablespoon, Stove, Frying pan, Kitchen spatula - 2 pieces, Deep pan (capacity 5 liters), Colander, Stewpan, Whisk, Oven, Heat-resistant or non-stick baking dish, Kitchen gloves, Dish

Cooking pasta casserole with minced meat:

Step 1: prepare the onion.

First of all, using a sharp kitchen knife, peel the onion. We wash it under a stream of cold running water, dry it with paper kitchen towels, put it on a cutting board and cut into medium cubes up to 1 centimeter in size.

Step 2: prepare the tomatoes.

Next, using the canned wrench, open a jar of tomatoes in their own juice. We spread them in a deep bowl, remove the skin from the tomatoes, and knead the pulp with juice with a table fork to a state of mashed potatoes.

Step 3: fry the onions.

Then put on a medium heat a deep frying pan and pour 3-4 tablespoons of vegetable oil into it. 2-3 minutes later put onion there and fry it until golden brown, occasionally stirring with a kitchen spatula. This process will take approximately 3-4 minutes.

Step 4: fry and stew the onion with minced meat.

Then add fresh minced meat to the pan and lightly fry it with the vegetable, often breaking it with shovel into smaller pieces. As soon as the meat changes its bright red color to beige-gray, add the prepared tomatoes along with the juice to it, season everything to taste with salt, black pepper, mix and simmer 15-20 minutes. Then remove the aromatic mixture from the stove and set aside until use.

Step 5: Cook the Pasta

Simultaneously with the preparation of minced meat, we cook pasta, carefully read the instructions and do as it is indicated, but at the same time do not forget about the general rules! First of all, we pour purified water into the pan at the rate of 1 liter of liquid for every 100 grams of the product. We put it on medium heat and bring to a boil. After the water starts bubbling, add salt to taste to it, pour pasta there and cook them, stirring occasionally so that they do not stick together.
The cooking time depends on the variety and quality, so we follow the rules on the packaging. After that, we discard the flour products in a colander, leave it in it for a few minutes, so that the glass has excess liquid, then transfer it to a clean deep bowl, pour a tablespoon of vegetable oil, mix and leave to cool.

Step 6: prepare the sauce.

Now prepare the Bechamel sauce. We put the stewpan on medium heat and put a piece of butter in it.

When it melts and warms up, pour the sifted wheat flour there, mix it well with fat and fry until light golden brown for about 2 minutes.

Then pour the pasteurized whole milk into a stewpan with a thin stream, mix everything again with a whisk so that there are no lumps, and bring to a boil. After that, reduce the level of fire to small.

Season the sauce to taste with salt, black pepper, nutmeg, and cook until thickeneduntil its consistency resembles liquid sour cream. As soon as this happens, remove the aromatic mixture from the stove and proceed to the next step.

Step 7: prepare the cheese.

Turn on and preheat the oven up to 180 degrees Celsius. Next, with a clean kitchen knife, cut off the paraffin crust from the hard cheese and grind it on a medium or small grater into a deep plate.

Step 8: bring the dish to full readiness.

Then we take a deep heat-resistant or non-stick baking dish and spread half the boiled pasta in it with an even layer, if they are long - along, short - in a row or in an artistic mess. Now fill their 1/2 sauce "Bechamel", on top we put all the stewed meat and level it with a tablespoon.
Next is a layer of pasta and the remaining sauce. Then sprinkle our semi-annual dish with crushed cheese and put in a preheated oven on 20-25 minutes.

After the required time has passed, we put on kitchen gloves in our hands, rearrange the form on a cutting board, previously laid on the kitchen table, and cool the aromatic food for 3-4 minutes. After that we cut the casserole into portions, with the help of a kitchen spatula we put them in separate plates and serve to the table.

Step 9: serve the pasta casserole with minced meat.

Pasta casserole with minced meat is served hot as a main course. If desired, each portion can be supplemented with pickles, salads or fresh vegetables, and this meal does not need any other additions. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Very often, a couple of beaten chicken eggs are poured into a bubbling sauce and boiled until thickened. Also, instead of nutmeg, you can put a couple of chopped garlic cloves in it;

- a set of spices is not essential, sometimes stewing minced meat is seasoned with dried basil, green onions, dill, parsley, thyme, sage, thyme or other spices that are suitable for meat dishes;

- The ideal substitute for tomatoes in their own juice is fresh tomatoes, but before that they should be blanched in hot water for 2 minutes, then cooled in cold, remove the skin from vegetables and grind in a blender to a homogeneous state of gruel or grate.