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Baked pasta with ragout and peas

Baked pasta with ragout and peas

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Ragu: Heat the chopped onion in a little oil, then add the grated carrot and celery and heat them a little. Season with salt and pepper. Add the minced meat and let it harden until it changes color, then add the glass of wine and let it boil until the wine evaporates. Pour over the tomato paste, season with finely chopped basil and let it boil. After 45 minutes, add the peas and let it boil for another 15 minutes.

Bechamel sauce: Melt the butter and then add the white flour and then pour over the milk, stirring constantly so as not to form lumps and let it boil until it thickens, season with salt and nutmeg.

Boil the pasta according to the instructions on the package, then add them over the ragu and mix well.

In a pan greased with oil spread 1/3 of the pasta canteen add a layer of beschamel sauce sprinkled on top of the finely chopped boiled egg and diced mozzarella, add another layer of pasta, bescahmel and mozzarella di pasta again, the rest of the sauce beschamel, mozzarella and sprinkle grated Parmesan on top.

Bake for about 45 minutes.

Melt the butter in a pan over medium heat. Add flour as you stir constantly. Add the milk little by little so that no lumps form, and let the mixture reach the boiling point every time you add milk.

After you have finished adding all the milk and you have a thick white sauce, turn off the heat and add the basil, dill, nutmeg, salt and pepper to taste. Set the sauce aside to cool a bit until you prepare the rest of the ingredients for the gratin.

Cook the pasta and peas according to the instructions on the package. Beat the egg whites until firm.

Add one egg yolk in a row to the milk and butter sauce, mixing well after each one. Add the baking powder and half of the egg white meringue. Add the other half, stirring lightly.

Grease a baking tray with butter. Then put the breadcrumbs in the pan and shake well to even out on the side. Add the pasta, peas and sauce to the pan and sprinkle breadcrumbs and butter pieces on top.

Nutritional information

  • Kcals 842
  • Fatty 37.5 g
  • saturate 20.9 g
  • Carbohydrates 74.6 g
  • Sugars 12.6 g
  • Fiber 8.6 g
  • Protein 44.3 g
  • Salt 1.4 g

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Pasta with mascarpone and bacon sauce

First we boil the pasta water. Exactly 4 liters of water and a teaspoon of salt. While the water is boiling, we can take care of the sauce.

In a large frying pan, fry the olive oil. Then put the diced bacon, finely chopped onion and garlic cloves cut into thin slices or passed through the press. Heat them all together until the onion is glassy and the bacon slightly browned. Put mascarpone, season to taste with salt and pepper. Remember that bacon is salty, so it is ideal to taste before salting.

Put on the fire until the mascarpone melts and we have a creamy sis. Add the cooked pasta, directly from the water, without draining it or passing it under a stream of cold water. If necessary, add more of the water in which they cooked the pasta, to adjust the creaminess of the sauce.

In the end, all we have to do is add salt and pepper if necessary, then the finely chopped parsley and the hot pepper slices. Enjoy!

Useful information: You can use fresh pasta or dry pasta. Fresh pasta has a shorter cooking time and a special taste, that's why I chose them for the Easter recipe with mascarpone and bacon sauce. What can you use besides bacon, onion and garlic? Mushrooms, octopus, broccoli that you scald a little before, boiled or canned peas. If you want a more liquid sauce, considering that the mascarpone sauce is quite dense, add once with the pasta and half a polish from the water in which they cooked the pasta. This water is full of starch, so it thins the sauce but without compromising its creaminess.

For every 100g of pasta (fresh or dried) we boil 1 liter of salt water. It is very important to boil the pasta in enough water for the pasta to take place. This is the ideal portion.

Baked pasta with broccoli and cauliflower

Delicious pasta plus vegetables full of fiber equals healthy and tasty food.

N e c e s a r e:
200g paste
200g broccoli
200g cauliflower
2 tomatoes
2 eggs
200ml milk
sunflower oil.

P r e p a r a r e:
I boiled broccoli and cauliflower and strained them. Because I had them frozen, I didn't have to open them in bouquets.

I placed the pasta, cauliflower, broccoli and diced tomatoes in a heat-resistant bowl, mixed as much as possible. I then beat the eggs and, together with the milk, I poured them into the bowl.

I put a lid on it so that it does not dry on the surface and I put them in the oven over a moderate heat for about half an hour until the composition of the eggs was bound with milk.

The taste of pasta is very good, but the visual impact is maximum because we have green pasta like broccoli, white like cauliflower and red like tomatoes. :))

Baked pasta with meat sauce and mozzarella - Italian pasta al forno recipe

Baked pasta with meat sauce and mozzarella - the Italian pasta al forno recipe - presented in video format, with all the details, so that you can make some pasta at home like in Italian traditions! How long does the pasta for the alno pasta boil? What are the required amounts of ragu, bechamel and cheese?

Pasta al forno - here is a name that includes a wide variety of recipes, spread throughout Italy! Starting with the most popular - lasagna recipes - also present in hundreds, maybe thousands of varieties, up to the ones we have heard less about - such as pasta ‘ncasciata, for example, which I set out to try soon Baked pasta recipes are some of the most popular on the peninsula. Obviously, the variants differ depending on the type of pasta used, the fillings and the region. And the Italians are very proud of their regional specificity.

I cooked this recipe with a longing for the duke. Do you know what it's like to miss a place where you felt so good that even the light seemed special to you? I'm sure you know. About two nights ago, my husband and I browsed through photos and videos from our last vacation in Italy. The light in the pictures seemed gorgeous to us, like honey! Then the memories became more and more vivid and we wanted to relive them, at least a little.

So I prepared my ingredients and cooked some pasta in the oven. In a short time, exactly that delicious aroma spread from my kitchen at home, which makes you cry with lust, when you cross the threshold of a restaurant in Italy! I also uncorked a bottle of Primitivo and the magic happened! We really felt, for an hour, in Italy!

My Italian nostalgia is the consequence of a challenge!

Those who follow my blog remember, of course, that about two weeks ago Chef Antonio Pasarelli nominated me for the # GăteșteItalienește challenge, set up with the help of the people from Cirio. Well, I cooked then Stewed lentil recipe. Looks like Antonio liked it, because he committed it again last night! It's just that, this time, I'm not going to bother for a few more days to decide what to cook. From the first recipe, in fact, I was transposed into a state of nostalgia and I missed a duke… for which, for now, I have no other relief than Italian recipes!


So this time, the challenge came only well, when my baked pasta recipe was already in place. And why not confess? The truth is that pasta was also eaten, with sighs of pleasure, while in the background Ornella Vanoni - L’appuntamento!

The baked pasta I cooked is inspired by the recipe mess with ragu and béchamel sauce , specific to the Veneto region. In fact, these pastas are often simply called Venetian mess. The pasta used differs, sometimes raw lasagna sheets are used (click here to see how to make lasagna sheets at home), sometimes short pasta is used, such as penne, macaroni, etc. I chose the second option. For this recipe you need another meat sauce and by a bechamel sauce. The list of ingredients is immediately below, the preparation method is explained in detail in the video recipe.

Pea dish with smoked pork carrots and sausages

Pea dish with smoked pork carrots and sausages

Pea mash with carrots and smoked pork sausages


  1. 250-300 grams of peas
  2. 3 carrots
  3. 2 parsley
  4. 1/2 red bell pepper
  5. 2 tomatoes
  6. 1 onion
  7. 4 cloves of garlic
  8. 3-4 tablespoons of sunflower oil for tempering
  9. 1 tablespoon tomato paste
  10. salt
  11. pepper
  12. thyme
  13. chopped parsley
  14. 2 smoked pork sausages

Preparation: Pea mash with carrots and smoked pork sausages

Peas are picked, rinsed and boiled in cold water.
Meanwhile, the carrots are grown and browned nicely, and the vegetables are ready for cooking.
Peel an onion and garlic, wash it, cut it into small pieces and lightly fry it, until it softens, add enough oil over low heat.
Wash the bell pepper, clean the stalks and seeds, cut the julienne and sauté with the onion and garlic. Add diced tomatoes and a tablespoon of tomato paste. Heat all the vegetables until the liquid left by the tomatoes decreases a little.
Peel a squash, grate it and slice the carrots and carrots. Add 250-300 ml of water and simmer the ingredients over low heat.
When the peas have boiled, strain them and add them to the pot with the boiling vegetables. Leave the mixture to boil for two or three more minutes, until the sauce decreases and all the vegetables are well penetrated.
Season to taste with: salt, pepper, thyme and sprinkle with chopped parsley.
Serve hot, with smoked pork sausages, nicely browned in a frying pan.

Pleurotus mushrooms in the oven

Pleurotus mushrooms are some of my favorite mushrooms. I could say that I like it more than mushrooms in certain recipes. Favorite recipes with pleurotus mushrooms are snails, simply divine, and, more recently, baked au gratin. A few years ago I tasted them prepared in this way for the first time and since then I prepare them almost only like that.

From time to time I also make the slices, but considering that they are fried, I can't afford to cook them like that frequently. Baked pleurotus mushroom recipe it is very very simple and fast. Serve both hot and cold. However, I prefer them hot and, because they are very easy to make, I prepare them just before serving.

Hummus with coriander and olive paste

Hummus with coriander and olive paste

Hummus with coriander and olive paste


  • 200 g chickpeas
  • 100 g of black olive paste
  • 60 ml oil
  • 0.5 blade & acircie
  • fresh coriander
  • salt
  • pepper

Method of preparation

Boil the chickpeas. After they have boiled, take them out on a strainer and let them drain.
Pass the drained chickpeas through the meat grinder. Put it in a high bowl and rub it like mayonnaise, gradually pouring in the oil.
At the end, add the lemon juice, a tablespoon of finely chopped coriander and olive paste. Add salt and pepper to taste and rub a little.


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