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Pasta casserole with minced meat and mushrooms in the oven

0
1532
Kitchen European
Calorie content 104.5 kcal
Portions 6 port.
Cooking time 30 minutes.
Proteins * 8.5 gr.
Fats * 8.3 gr.
Carbohydrates* 5.6 g
* per 100 gr. product
Pasta casserole with minced meat and mushrooms in the oven
Content

We offer a recipe for a fragrant pasta casserole with minced meat and mushrooms. Any mince is suitable: pork, chicken or beef. Mushrooms can be used both forest mushrooms, boiled in advance, and champignons or oyster mushrooms - they do not require pre-processing. But there is a mandatory requirement for pasta - they must be made from durum wheat flour. Such products keep their shape well and do not soften after baking.

Ingredients

Cooking process

step 1 out of 8
Bring the water in a saucepan to a boil and pour the pasta into it. Lightly add some salt and cook until al dente. After cooking, put the pasta in a colander and let the broth drain completely.
step 2 out of 8
Heat some odorless vegetable oil in a frying pan. Put the minced meat and knead it so that large lumps do not form. Fry the meat mass for two to three minutes. Add salt and black pepper to taste, mix.
step 3 out of 8
If we use champignons, then wipe them with a damp cloth and cut into thin slices. If forest mushrooms are used, then we first boil them for forty minutes, then filter and squeeze out excess liquid. Add the prepared mushrooms to the minced meat, mix and continue cooking for another five to ten minutes.
step 4 out of 8
Lubricate the casserole dish from the inside with vegetable oil and put half of the boiled pasta in it.
step 5 out of 8
Lay the minced meat with mushrooms on top. Straighten with a spoon or spatula.
step 6 out of 8
Next, distribute the rest of the pasta, also trying to form an even layer.
step 7 out of 8
Rub the cheese on a coarse grater and evenly pour the pasta onto the surface.
step 8 out of 8
Preheat the oven to 190 degrees in advance. Place the casserole dish on the middle-lower level. We bake for twenty five minutes. We take out the finished casserole from the oven and immediately serve it to the table, while it is hot and juicy. Cut into portions right in the mold.

Bon Appetit!

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