Baked cheese and meat pasta

5 servings

45 minutes

Cheesy meat baked pasta is the embodiment of cozy European cuisine, combining the tenderness of cream, the spiciness of spices, and the richness of meat sauce. The origins of this dish trace back to the Italian tradition of baking pasta with cheese and meat, creating a perfect blend of flavors and textures. The light aroma of cloves and cinnamon adds depth, while the creamy sauce softens the richness of the minced meat. Pasta soaked in a tomato-meat base remains firm, and melted cheese forms an appetizing crust. This dish is a find for family dinners or festive tables when you want to warm up with a rich and comforting taste, immersing yourself in an atmosphere of home coziness.

Energy value per serving

• Calories: 446.1
• Proteins: 26g
• Fats: 27.7g
• Carbohydrates: 22.1g

Ingredients

• Ground meat: 400 g
• Pasta: 100 g
• Russian cheese: 80 g
• Parmesan cheese: 50 g
• Cream: 180 ml
• Nutmeg: pinch
• Paprika: pinch
• Onion: 1 head
• Garlic: 3 clove
• Olive oil: 1 tbsp
• Tomato paste: 2 tbsp
• Cinnamon: 1 pc
• Carnation: 3 pc

Cooking steps

1. Finely chop the onion and sauté it in a large pan over low heat for 15 minutes until it softens and becomes almost transparent, then add the finely chopped garlic.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 3 cloves

2. While the onion is simmering, boil the pasta in salted water. Cook until al dente. They should remain firm and slightly undercooked.

   Required ingredients:

   • Pasta: 100 g

3. Add minced meat to the onion (you can use any minced meat you like; I cook with lamb, but it can be with pork-beef). When it changes color, add salt, pepper, paprika (preferably smoked if available), cinnamon, nutmeg, and cloves. Continue frying over a fairly high heat until the meat starts to brown while stirring. Then add tomato paste and a little water (a quarter cup). Mix thoroughly. Simmer for about 5 minutes; the water should evaporate darkly. Turn off the stove.

   Required ingredients:

   • Ground meat: 400 g
   • Nutmeg:  pinch
   • Paprika:  pinch
   • Cinnamon: 1 piece
   • Carnation: 3 pieces
   • Tomato paste: 2 tablespoons
   • Olive oil: 1 tablespoon

4. While the meat is frying, grate the Russian cheese separately and the Parmesan separately (you can skip the Parmesan, but it makes it more authentic).

   Required ingredients:

   • Russian cheese: 80 g
   • Parmesan cheese: 50 g

5. When the meat is ready, add the pasta to the pan and mix everything together. Then transfer everything to a baking dish, preferably a small one with high sides (like a pot or oven-safe casserole). Layer the pasta, Russian cheese, and drizzle some cream on top. Sprinkle with parmesan and place in an oven preheated to 180 degrees for about 20 minutes until a golden crust forms.

   Required ingredients:

   • Pasta: 100 g
   • Russian cheese: 80 g
   • Cream: 180 ml
   • Parmesan cheese: 50 g

6. Remove from the oven and let cool for about 15 minutes.