Pasta Pasticciata

Author: Pia Albrechtsen
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The name is literally translated “messed up pasta”, and it
comes from its origin as an “empty the fridge” plate. It is
very tasty, and it will make a lovely main course in
every occasion.

Pasta Pasticciata

Pasta Pasticciata

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium

Ingredients:

  • 320gr of ruvid pasta
  • 250gr of minced meat
  • 2 kinds of cheese of your choice
  • 100gr of peas
  • 150gr of tomato sauce
  • 2 eggs
  • Grated Parmesan cheese
  • Olive oil

Directions:

  1. Prepare a fast Bolognaise sauce by heating a little olive oil, then adding the mince meat until slightly fried and then pouring in the tomato sauce, lowering the heat for 20 minutes.

  2. Cook the pasta and eggs in salted boiling water, then wait for them to cool. When the eggs are ready to be peeled, peel them and cut them in small pieces. Cut the cheeses in small pieces too.
  3. Put the cheese, eggs and peas in a baking tin, then mix the pasta in the Bolognaise sauce and add it. Stir the whole to make the ingredients spread. Dust with the Parmesan cheese and put in the oven at 220° until it gets brown.

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