Juicy and delicious pasta casserole with meat in the oven 🍝

Kitchen appliances and utensils: deep baking dish, thick-walled pan, measuring cup, hob, grater.

Ingredients

Step cooking

1. In a large saucepan, boil two liters of water, add salt and throw 400 grams of pasta, cook until tender.
   
2. Grind two medium-sized onions to the size of small cubes.
   
3. Hard cheese (100 g) is rubbed on a fine grater. In a separate container we drive in two chicken eggs, salt, and pepper.
   
4. Mix beaten eggs with 200 ml of milk, mix.
   
5. We transfer the cooked pasta into a colander and rinse under running cold water. It is necessary to rid them of excess fluid.
   
6. We heat a thick-walled pan, pour a tablespoon of any vegetable oil on it. Fry chopped onions until golden brown.
   
7. Add 500 g of minced meat there, mix. To mince the meat well and not form lumps, you need to add a little water (50 ml) to the pan. Salt, pepper. At this stage, if desired, you can add your favorite spices: fresh herbs, herbs, seasonings. Stew the minced meat for a couple of minutes without a lid, thoroughly stirring the whole mass. Then cover and leave to simmer another 10 minutes.
   

Assembly and baking

1. In a deep baking dish, spread the first layer of half boiled pasta in the first layer, evenly distribute them. Spread the minced meat with onion as a second layer, distribute it on the surface and slightly tamp.
   
2. Next, spread the remaining pasta and cover them with a meat layer.
   
3. With the last layer on the surface we spread the grated cheese.
   
4. Along the entire perimeter of the form, pour milk with a beaten egg.
   
5. Preheat the oven to 200 degrees and send it into a pan with a casserole for 15-20 minutes. When the cheese crust is browned, it will mean that the dish is ready.
   

Video recipe

This video shows the whole process of preparing pasta with meat in the oven, which will quickly learn how to create such a dish.

Options for complementing dishes

So that such a simple recipe does not quickly become boring, it can be supplemented time after time with simple methods that will give new taste shades and make it more fragrant. Consider several ways to vary this recipe:

• As a fill, you can use Italian Bechamel sauce, which, despite its name, cooks pretty quickly. You need to fry about 100 premium flour and 100 grams of butter in a preheated frying pan, while melting it and mixing with flour. After gradually we introduce about 800 ml of milk so that the ingredients mix and form a homogeneous mixture. You need to extinguish it over low heat for about 5 minutes, until it thickens. Before sending the casserole dish in the oven, pour the resulting sauce evenly.
• During the stewing of minced meat, you can add fresh tomato juice or tomato post to it, which will give the dish a more acidic and refined taste and aroma. There you can add a bunch of chopped herbs to taste: parsley, basil, dill or cilantro. In this tomato version of the dish, pour 50 ml of tomato into a sauce for pouring and stew.
• For greater fat and flavor of the casserole, turn on the cheese layer not only on top, but also in the middle. On the first layer of pasta, apply another 100 grams of any grated cheese. Then the lower pasta will turn out more tender and tasty. The top of such a casserole will never be disturbed by fresh herbs.