Composition / ingredients
Step-by-step cooking
Step 1:
How to bake pasta? The preparation will take place in three stages - first we will prepare bechamel and bolognese sauces, and then we will bake boiled pasta with them. Prepare the products for the bechamel sauce.
Step 2:
Take a saucepan with a thick bottom, put butter in it and put it on a small fire. Melt the butter and immediately, without waiting for it to boil, pour flour, salt and nutmeg into it. With constant stirring, fry the flour until a pleasant nutty flavor appears, it will take just a couple of minutes.
Step 3:
Then pour milk into the flour in a thin stream, actively working with a spoon - this way you will avoid the appearance of lumps. Take a whisk and, with constant stirring, bring the sauce to thicken. Turn off the heat and leave the sauce to cool.
Step 4:
Prepare the products for the bolognese sauce. You can exclude broth and wine from the products by filling the meat with water, but a real Italian recipe implies their presence. A celery stalk is often put from vegetables. And along with the minced meat - bacon. As a tomato sauce, I always take mashed tomatoes.
Step 5:
Cut the onion into small cubes.
Step 6:
Carrots - also, in small cubes.
Step 7:
Preheat the frying pan, pour olive oil on it. Lay out the vegetables. Stir-fry them for 5 minutes.
Step 8:
Put the minced meat in the pan. Use a spatula to break large pieces. Fry it with vegetables for 5 minutes.
Step 9:
Pour in the tomato sauce, stir.
Step 10:
Pour in the broth, wine, add salt and spices.
Step 11:
Stir and cover. Make a very small fire and leave the sauce to simmer for at least 45 minutes. Italians stew bolognese for 2 hours or longer. To do this, you will need to pour in a liter of broth.
Step 12:
You will also need pasta, eggs and hard cheese for cooking. 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 parmesan.
Step 13:
Boil the pasta in salted water. Cook them for a minute less than indicated on the package. They should not break and boil.
Step 14:
It's time to make a macaroni cake. Take a split form. Mine is 20 cm in diameter. Lubricate the bottom and walls with oil.
Step 15:
Break the eggs in the bolognese sauce.
Step 16:
Mix the sauce with the eggs. Set aside a few spoons.
Step 17:
Put the pasta in the sauce, stir.
Step 18:
Now the most time-consuming thing in this recipe. Place the pasta in the mold so that they stand upright. Pour the remaining sauce over them.
Step 19:
Brush the pasta with bechamel sauce on top. I have some of the sauce left. Sprinkle with a couple of spoons of grated parmesan.
Step 20:
Bake the pasta in the 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 mold with a larger diameter on the bottom. Focus on your oven when baking!
Step 21:
Gently swipe the knife between the wall and the side of the cake and remove the mold. Serve the baked pasta, garnishing them with herbs.
Very interesting dish! Tastes like lasagna, looks like cake. The only thing I couldn't cut it into pieces without breaking apart the stacked pasta. But it doesn't matter, the main thing is that it's delicious!
How to boil pasta properly? Take a spacious saucepan, pour water at the rate of 100 grams of pasta 1 liter of water. The main thing is that the products float freely in the liquid. Add salt to taste. Bring the water to a boil. It is important to put the pasta in boiling water, otherwise they may stick together. Cook over medium heat, stirring occasionally, until fully cooked or al dente (cooking time is always indicated on the package). Put the finished pasta in a colander and let the liquid drain. It is not necessary to rinse the finished pasta with water. If you do not plan to immediately mix the pasta with the sauce, then in order to avoid sticking hot pasta, you can send them from the colander back into the pan and add a teaspoon of olive oil (or a piece of butter)and mix gently.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pasta, premium grade, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from flour of the 1st grade - 333 kcal/100g
- Pasta made of flour in / with - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
- Hot tomato sauce - 99 kcal/100g
- Nutmeg - 556 kcal/100g
- Meat broth - 34 kcal/100g
