My family love pasta. Usually I would prepare spaghetti bolognese or just fry cooked pasta with chilli, meat and vegetables.. Malaysian style. For a change, I’ve prepared our pasta differently.
250g pasta (cooked to al dente) I only hv fettuchini in my cupboard. A better option would be lasagne sheets or macaroni
150 g grated cheddar cheese (plus another 30 g for bechamel sauce)
Meat Sauce :
350 g mince meat
2 pips garlic – mince finely
2 large onions – diced
2 tomatoes – diced
150 g button mushroom – sliced
1 small can of tomato puree
300 ml water (use more if you want the dish more moistened)
Dash of oregano, salt and pepper
Heat a little oil in a kuali (skillet). Lightly brown garlic then add in onions. Stir until onions is translucent. Add in meat, then tomatoes and mushroom. Cook till almost dry then add in tomato puree. Mix well and add in water. Cook until sauce thickens and add in oregano, salt and pepper. Turn off heat.
500 ml fresh milk
50 g butter
50 g flour
1/4 tsp nutmeg powder
salt and black pepper
30 g cheese (parmesan or cheddar)
Melt butter in a saucepan then add in flour. Stir until bubbly about 2 – 3 minutes and add in milk slowly. Stir until sauce starts boiling. Cook for another 4 -5 minutes until sauce thickens. Add in nutmeg and season with salt and black pepper. Turn off heat and add in 30 g grated cheese. Stir until cheese melts.
Heat oven to 200 deg C. Grease an oven proof casserole dish. Line in half of the bechamel sauce then scatter in half of cooked pasta evenly. Top with half of the bolognese sauce. Finish off lining with the other half of bechamel, pasta and bolognese sauce.
Finally top with remaining grated cheese. Bake in the oven for 20 -30 minutes or until cheese is bubbly and lightly brown. Serve.
Pasta baking in my new oven 🙂