Composition / ingredients
Cooking method
You can make a casserole from any kind of pasta, but it looks best with feathers - thick tubes about 3 cm long. Bring the water to a boil, add salt, load the pasta and boil until half-cooked. Discard in a colander, rinse with cold water and leave for a while.
Let's start cooking meat sauce. To do this, heat a frying pan with vegetable oil and add minced meat. You can use any minced meat, but beef is best combined with this dish. We buy ready-made in the store or do it ourselves by passing a piece of beef pulp through a meat grinder.
Fry the minced meat, kneading it with a spatula so that the pieces turn out as small as possible. Fry, stirring for 7-10 minutes. While the minced meat is being prepared, we clean, wash and finely chop the onion. When the minced meat looks almost ready, add the onion to the pan, pepper, salt, add dry spices. Stir, pour in the wine and tomato paste, cover with a lid and simmer for 20 minutes over low heat.
As soon as the minced meat is cooked, we can start forming the casserole. Grate the cheese on a coarse grater. The form is liberally lubricated with half of the butter, sprinkle it with breadcrumbs on top. This French shirt will eliminate burning and create a delicate crust.
Put half of the pasta on the bottom of the mold, sprinkle with half a portion of cheese and pour the meat sauce. Sprinkle it with the rest of the cheese and spread the second part of the pasta.
Turn on the oven at 180 degrees to warm up and start cooking the milk sauce. We heat the milk to a hot state (about 60 degrees). Beat the eggs with a fork. Put the butter in a saucepan and melt it to a liquid state, pour in the flour and, stirring it with a spatula, bring it to a golden state. Pour in the milk in a thin stream and stir constantly.
As soon as the base of the sauce has boiled, remove from the heat and pour in the beaten eggs in a thin stream, stirring constantly. Season with spices and pour the sauce evenly over the casserole.
Bake for 40 minutes until golden brown. We serve it to the table in a hot or slightly cooled state.
Bon appetit!
Calorie 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
- Pasta, premium, 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
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Allspice - 263 kcal/100g
- Nutmeg - 556 kcal/100g
- Ground cinnamon - 247 kcal/100g
- Ground beef - 254 kcal/100g
