Pasta Bake with Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, (spirals or spahetti)
- 500 g minced meat, (preferably round beef)
- 1 can tomato paste
- 1 cup sweet cream
- 1 onion (s), diced
- 1 clove garlic
- 200 ml water
- 0.5 bag ½ cheese, grated Emmentaler or Gouda
- 1 pinch (s) nutmeg
- salt and pepper
- 3 tablespoon flour
- 2 tablespoon butter, or margarine
Print Recipe
Pin Recipe Instructions
- First put the pasta on for cooking.
- Then prepare the minced meat sauce from the mince, the squeezed out garlic clove, the onions and a little salt and pepper. To do this, please fry everything until crumbly and then add the small can of tomato paste and the water and stir.
- Then add the cream sauce as follows:
- To do this, make a roux by melting the butter in the pan, then adding the flour and stirring. The cream is then slowly added and always stirred well until smooth. When it has a creamy and runny consistency, season with a little salt and nutmeg. If the cream is not enough or the dish is to be lower in calories, you can also add normal milk.
- When the noodles are done, alternately transfer everything to an ovenproof bowl. First the pasta, then some minced meat sauce, then the cream sauce. The cream sauce should be added as the penultimate layer and the grated cheese last.
- Then put in the oven preheated to 200 degrees for gratin on the middle rack.
- The dish is ready when the cheese is nice and golden brown.
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