Composition / ingredients
Step-by-step cooking
Step 1:
How to make a vermicelli casserole with minced meat in the oven? Prepare the necessary ingredients. As a vermicelli, I took spaghetti. You can use any kind of vermicelli, but preferably not very small and thin. Minced meat is also suitable for any, I have mixed (pork and beef).
Step 2:
Peel onions, wash, cut into small cubes.
Step 3:
Peel the pre-washed carrots, grate them on a coarse grater.
Step 4:
In a frying pan with the addition of a small amount of vegetable oil, fry the vegetables over medium heat until half cooked, stirring occasionally.
Step 5:
Put the minced meat in the pan, mash it so that large lumps do not form. Fry the minced meat with vegetables over medium heat while stirring.
Step 6:
When the minced meat changes color, add tomato paste, basil, ground black pepper, salt. Mix everything well.
Step 7:
Simmer the minced meat with vegetables for 5-7 minutes under the lid so that the spices and spices reveal their taste. Remove the pan from the stove.
Step 8:
In parallel with the preparation of minced meat, cook the vermicelli. Pour 2 liters of water into a suitable volume saucepan, bring to a boil. Add salt to the water, lower the vermicelli, mix. Cook the vermicelli over moderate heat, stirring occasionally, until partially cooked. Be guided by the time indicated on the package. Don't overcook the vermicelli! Keep in mind that it will still be baked in the oven.
Step 9:
Flip the finished vermicelli into a colander to drain the water.
Step 10:
In a convenient container, mix the finished noodles and minced meat with vegetables.
Step 11:
Grease the baking dish with vegetable oil, put the noodles with minced meat. I have a form size 27*17 cm .
Step 12:
In a bowl, whisk the eggs with milk until smooth, add a little salt.
Step 13:
Pour the vermicelli with minced egg-milk mixture. Put the casserole in a preheated 180 ° C oven for 20-25 minutes. The cooking time will depend on the height of the casserole and on the specifics of the oven.
Step 14:
Grate the cheese on a medium grater.
Step 15:
When the casserole thickens enough, remove the mold from the oven, sprinkle the grated cheese evenly on top.
Step 16:
Bake the dish for about 5 more minutes so that the cheese is completely melted.
Step 17:
Cut the finished casserole into pieces and serve to the table. Bon appetit!
How to cook pasta properly, how to cook pasta al dente, how to choose a quality product to avoid disappointment and much more read in the article "Pasta and pasta - the subtleties of choice and secrets of cooking" .
Any cheese is suitable for this dish — hard, semi-hard, soft, like mozzarella. The main thing is that it is delicious, high-quality, without milk fat substitutes and melts well.
Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.
Caloric content of the products possible in the composition of the dish
- 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
- 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
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vermicelli - 371 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
