Casserole with minced meat and pasta
Ingredients
- 1 kg minced meat (I used pork+beef)
- 400 g pasta (shells, spiral, Penne, and so on)
- 400 g tomatoes in own juice (or fresh)
- 300 g of cheese (hard)
- 200 g onions
- vegetable oil
- salt
- pepper
sauce:
- 1 liter of milk
- 100 g butter
- 100 g flour
- salt
- pepper
Preparation
Pasta boil until tender (as indicated on the packaging).
Then drain the water.
Onion mince.
From tomatoes to remove the skins, mash together with juice.
Onion is fried in vegetable oil.
Add ground beef, lightly fried.
Add the tomatoes, salt and pepper, simmer for 15-20 minutes on medium heat.
Prepare the sauce "Bechamel".
The butter to melt.
When the butter has fully melted, add the flour, mix well.
Lightly fry.
Then pour a thin stream of milk, stir well and bring to boil.
Heat up until the sauce is the consistency to recall liquid sour cream.
Most importantly, make sure to not form lumps.
Sauce a little salt, to taste you can add nutmeg or garlic.
Grate the cheese on medium grater.
In a baking dish (I have a form 20-30 cm and height 5 cm) shell pasta, smooth.
Put half of the sauce.
Put stuffing, smooth.
For stuffing put the remaining sauce.
Sprinkle cheese.
To not put in preheated oven.
Bake at 180 degrees until Golden brown (about 20-25 minutes).
Bon appetit!
