Spaghetti and Meat Casserole
4 servings
120 minutes
Spaghetti casserole with a meat layer is a true gastronomic delight that embodies the best traditions of European cuisine. Its history begins in cozy Italian family meals where pasta served as the base for countless casserole variations. Tender spaghetti soaked in a creamy egg mixture creates an airy texture, while juicy minced meat with aromatic spices and mushrooms adds a rich, savory flavor. Melted cheese forms a golden crust, giving the dish an appetizing appearance and a pronounced creamy note. This casserole is perfect for family dinners, warming with its aroma and creating an atmosphere of home comfort. It can be served with a light salad or a glass of red wine to highlight the depth of flavor and satisfy the most refined culinary preferences.
1
Boil spaghetti in salted water.
- Spaghetti: 400 g
- Salt: to taste
2
While the spaghetti is boiling, sauté finely chopped onion with mushrooms and add minced meat, simmer for 10-15 minutes on low heat, then season with salt and pepper, add tomato sauce, season with khmeli-suneli and basil, and simmer for another 20-25 minutes on medium heat.
- Onion: 1 head
- Fresh champignons: 100 g
- Ground beef: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Tomato sauce: 100 g
- Khmeli-suneli: to taste
- Dried basil: to taste
3
Whisk the eggs with milk, season with salt and pepper, and pour the mixture into the pre-cooled spaghetti, mixing everything well.
- Chicken egg: 2 pieces
- Milk: 70 ml
- Salt: to taste
- Ground black pepper: to taste
4
Grease the bottom of a glass pot with butter, layer half of the pasta and sprinkle with grated cheese. Add a layer of cooked minced meat on top and also sprinkle with grated cheese. Layer the remaining pasta and sprinkle the top of the casserole with grated cheese.
- Butter: 10 g
- Spaghetti: 400 g
- Cheese: 150 g
- Ground beef: 300 g
- Cheese: 150 g
- Spaghetti: 400 g
- Cheese: 150 g
5
Place the casserole in a preheated oven and bake at 210-220 degrees for 45-60 minutes.