← All recipes

🍝 Classic Pasta Bake with Minced Meat Sauce

1137 kcal · 30 min · 4 servings

Ingredients

• 500 g macaroni
• salt
• 8 eggs
• 100 ml milk
• 100 g freshly grated parmesan
• 50 ml heavy cream
• pepper (from the mill)
• nutmeg
• 2 sprigs basil
• butter (for the pan)
• 1 shallot
• 1 garlic clove
• 2 tbsp olive oil
• 500 g mixed minced meat
• 100 ml dry red wine
• 600 g chopped tomatoes (can)
• 1 tsp dried oregano

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Cook the macaroni in boiling salted water until al dente.
3. 3. Drain the pasta and rinse it briefly with cold water.
4. 4. Let the pasta drain well in a colander.
5. 5. Wash the basil and shake it dry.
6. 6. Pluck the basil leaves from the stems and set them aside.
7. 7. Whisk the eggs in a bowl with the milk.
8. 8. Stir the grated cheese and cream into the egg and milk mixture.
9. 9. Season the liquid with salt, pepper, and ground nutmeg.
10. 10. Grease a ring mold well with butter.
11. 11. Place the drained macaroni into the prepared mold.
12. 12. Pour the egg and cheese mixture evenly over the pasta.
13. 13. Gently shake the mold to ensure everything is distributed evenly.
14. 14. Peel the shallot and garlic cloves under running water.
15. 15. Finely chop the shallot and garlic.
16. 16. Heat some oil in a pot.
17. 17. Sauté the shallots and garlic in the hot oil until translucent.
18. 18. Add the minced meat to the pot.
19. 19. Fry the meat until it is crumbly and cooked through.
20. 20. Deglaze the meat with the wine.
21. 21. Add the chopped tomatoes to the pan.
22. 22. Season the sauce with salt, pepper, and oregano.
23. 23. Let the sauce simmer over medium heat for about 15 minutes.
24. 24. Place the bake in the preheated oven.
25. 25. Bake the bake for 20 to 25 minutes.
26. 26. Carefully remove the finished bake from the oven.
27. 27. Carefully turn the macaroni ring out of the mold.
28. 28. Cut the bake into portions.
29. 29. Serve the pasta pieces on plates.
30. 30. Pour the warm minced meat sauce over the pasta.
31. 31. Garnish the dish with the fresh basil leaves.

Nutrition per serving

• kcal: 1137
• Protein: 63 g · Fett/Fat: 53 g · Carbs: 97 g