Pasta Casserole Italian with Sauce Bolognese




Rating: 3.375 / 5.00 (16 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:























Instructions:

Cook pasta in boiling hot salted water according to package instructions. Drain, rinse and drain well. Mix with 1 tbsp olive oil. Clean, rinse and finely dice carrots and celery. Peel onion and garlic clove, chop. Heat 3 tbsp olive oil in a deep frying pan, sauté vegetables in it for 5 min. while stirring. Add minced meat, fry for about 5 minutes, season with salt and cayenne pepper. Add paradeis pulp, clear soup and wine, simmer on low heat for 10-12 min.

Preheat oven to 200 °C. Rinse tomatoes and rub dry. Drain mozzarella. Cut tomatoes and mozzarella into slices. Rinse and dry basil, pluck off leaves. Grease an ovenproof dish (2.5 liters capacity). Layer half of the mozzarella, half of the pasta, half of the meat sauce. Spread basil and tomatoes evenly on top. Top with remaining pasta, sauce and mozzarella. Grate Parmesan cheese. For the glaze, mix eggs, crème fraîche and Parmesan cheese, season with cayenne pepper and salt. Spread evenly over the casserole, bake in the oven on the second rack from the bottom for about 45 minutes, cover with aluminum foil after 30 minutes.

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