I hadn’t made such oven baked pasta. I saw the recipe from a lady (Turkan Seven) in one of the culinary groups on Facebook. I was intrigued, because instead of milk and eggs, this oven baked pasta was with bechamel sauce and cheese.
And one evening I quickly turned them into reality for dinner.
Here they are:
INGREDIENTS:
DIRECTIONS:
Choose the pasta you want. However, it is important that the type of the pasta is not very tiny 🙂
Boil the pasta in salted water as instructed in the package. Drain and set aside.
Put the butter and the vegetable oil into a casserole and place on the stove to melt.
When melted, add the flour.
Stir vigorously and fry for about 15-20 seconds.
Start adding the milk to portions without ceasing the stirring. Firstly add about 1 cup of milk. Once the flour has absorbed the milk, add a second glass of milk and mix again.
Continue until all the milk is absorbed and a smooth sauce is obtained.
Add the salt and the black pepper. Stir.
In an separate bowl break the eggs.
Whisk the eggs with a wire whisk.
If we add the eggs to hot milk sauce, we will get scrambled eggs, so we do the opposite. We take a laddle of Bechamel sauce and slowly add to the eggs, stirring vigorously.
Add the sauce gradually and mix.
A smooth sauce should be obtained.
Pour the cooked pasta into a large enough pan.
Pour over the Bechamel sauce.
Stir well.
Grate some of the cheese and mix well again.
Grate the remaining yellow cheese and sprinkle on the pasta.
Bake for about 15 minutes at 180 degrees until golden brown. Serve for breakfast or for a main course. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Choose the pasta you want. However, it is important that the type of the pasta is not very tiny 🙂
Boil the pasta in salted water as instructed in the package. Drain and set aside.
Put the butter and the vegetable oil into a casserole and place on the stove to melt.
When melted, add the flour.
Stir vigorously and fry for about 15-20 seconds.
Start adding the milk to portions without ceasing the stirring. Firstly add about 1 cup of milk. Once the flour has absorbed the milk, add a second glass of milk and mix again.
Continue until all the milk is absorbed and a smooth sauce is obtained.
Add the salt and the black pepper. Stir.
In an separate bowl break the eggs.
Whisk the eggs with a wire whisk.
If we add the eggs to hot milk sauce, we will get scrambled eggs, so we do the opposite. We take a laddle of Bechamel sauce and slowly add to the eggs, stirring vigorously.
Add the sauce gradually and mix.
A smooth sauce should be obtained.
Pour the cooked pasta into a large enough pan.
Pour over the Bechamel sauce.
Stir well.
Grate some of the cheese and mix well again.
Grate the remaining yellow cheese and sprinkle on the pasta.
Bake for about 15 minutes at 180 degrees until golden brown. Serve for breakfast or for a main course. Bon appetit!
