Baked pasta recipes: beef lasagne, macaroni and cheese, vegetarian

1. Baked Pasta: Beef Lasagne Recipe

Ingredients:

250 g (1/2 lb) spinach lasagne

Meat sauce:

15 ml (1 tablespoon) oil
1 large onion, chopped
2 cloves garlic, crushed
125 g (4 oz) mushrooms, sliced
500 g (1 lb) ground beef
2 x 410 g (14 oz) cans tomatoes, chopped
5 ml (1 teaspoon) oreganum
5 ml (1 teaspoon) sugar
salt and black pepper

Cheese sauce:

100 g (3.5 oz) margarine
1 litre (1.6 pints) milk
salt and pepper
45 ml (3 tablespoons)  cornstarch
125 g (4 oz) grated Cheddar cheese

Topping:

100 g (3.5 oz) grated Cheddar cheese
37.5 ml (2 1/2 tablespoons) Parmesan cheese

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Method:

Fry onion, garlic and mushrooms in oil for 2 minutes.
Add ground beef and brown.
Add tomatoes and seasonings.
Simmer for about 20 minutes.

Make white sauce by melting margarine in milk.
Mix cornstarch with a little water.
Gradually stir in the cornstarch mixture until the sauce is thick.
Add seasonings and cheese.

Layer an ovenproof dish with half meat sauce, lasagne and cheese sauce.
Repeat. Sprinkle with topping and bake for 30 minutes at 180°C (350°F).

2. Baked Pasta: Macaroni and Cheese Recipe

This is a large recipe. Ingredients can be halved or baked in 2 dishes.
It freezes well.

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Ingredients:

500 g (1 lb) macaroni
2 onions, chopped
2 cloves garlic, crushed
15 ml (1 tablespoon) oil
300 g (10.7 oz) Cheddar cheese, grated
1 x 400 g (14.2 oz) can tomatoes
250 ml (1 cup) cream
Milk
4 large eggs
1 pkt thick white onion soup
250 g (1/2 lb) streaky bacon

Method:

Cook macaroni, drain and rinse under cold water tap.
Fry onion and garlic in the oil until aromatic.
Mix macaroni, onion mixture and cheese.
Turn into one (or two) ovenproof dishes.

Liquidize tomatoes with juice and pour into a measuring jug.
Add cream and enough milk to make 1 litre (1.6 pints) liquid.
Beat eggs, add soup powder and  tomato/milk mixture.
Beat together well and pour over the macaroni.
Cover the whole surface with strips of bacon.
Bake at 180°C (350°F) for about 45 minutes.

3. Quick and easy alternative

macaroni and cheese

 

Ingredients:

250 g (1/2 lb) macaroni
small can chopped tomatoes and onions
1 pkt thick white onion soup
300 ml ( 1 1/4 cups) milk
3 large eggs, beaten
1/2 cup chopped ham
1 cup frozen peas, defrosted in boiling water
1 teaspoon sweet Basil
black pepper to taste
200 g (  oz) white cheddar cheese
optional: Parmesan cheese, mixed herbs

Method:

Spray oil in a large flat oven proof dish.
Cook macaroni, drain and spoon half into the dish.
Mix all the other ingredients, except for the cheese.
Pour half the mixture over the macaroni.
Top with a layer if cheese.
Repeat the layers.
Sprinkle some Parmesan cheese over.
Decorate with a sprinkling of mixed herbs.
Bake at 180°C (350°F) for 30-40 minutes.

4. Baked Pasta: Vegetarian Recipe

Ingredients:

250 g (1/2 lb) egg lasagne or elbow macaroni
2 bunches fresh spinach or 500 g (1 lb) frozen
2 onions, chopped
2 cloves garlic, crushed
30 ml (2 tablespoons) margarine
200 g (7 oz) fresh mushrooms, sliced
1 x 410 (14.6 oz) can tomatoes, chopped
salt and pepper to taste
5 ml (1 teaspoon) oreganum
5 ml (1 teaspoon) sugar
10 ml (2 teaspoons) cornflour, mixed with a little water

375 ml (1 1/4) cups milk
2.5 tablespoons margarine
1 tablespoon cornflour, mixed with a little water
salt and pepper
500 ml (2 cups) grated Cheddar cheese

Method:

Cook pasta and drain.
Chop fresh spinach and cook in a little salted water. Drain.
Fry onion and garlic in margarine, add mushrooms and continue frying.
Add tomatoes and juice, oreganum, sugar, salt and pepper.
Simmer for 5 minutes.
Add cornflour mixture and stir until thickened.

Heat milk and margarine in a separate pot.
Add cornflour mixture and stir until thickened.
Season to taste and add half the cheese.

Layer in ovenproof dish half pasta, vegetables and cheese sauce.
Repeat, and top with rest of cheese.
Bake for about 30 minutes at 180°C (350°F).

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Posted in: Recipes by on February 22, 2012 @ 7:41 am

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