Pasticcio for Sweet Tooth

Juicy baked pasta with a mushroom surprise and a crispy crust.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 400 g Mushrooms, mushrooms, fresh

  • 100 g Butter, unsalted

  • 1 piece Onion, raw

  • 1 piece Egg, fresh

  • pieces Salt, table

  • 80 g Cheese, Parmesan, grated

  • 2 spoons Wheat flour, white, multi-purpose

  • 2 dl Sweet cream

  • 2 dl Milk, whole milk

Posip

  • 40 g Cheese, Parmesan, grated

Steps

  1. Clean the mushrooms with a damp cloth and slice them. Peel and finely chop the onion. In a pan, melt 20 g of butter, add the mushrooms and onion, and lightly season with salt and pepper. Slowly sauté everything on low heat, stirring occasionally, for ten minutes.

  2. In a large pot, bring water to a boil for cooking the pasta, salting it just before boiling. Cook the pasta for 1 to 2 minutes less than indicated on the package. Once cooked, drain it well.

  3. Preheat the oven to 200 °C. In a small saucepan, melt 50 g of butter and mix in the flour. In a separate container, mix the milk and cream. Once the flour turns light golden brown, slowly start pouring in the milk and cream mixture. Stir until the mixture thickens, being careful not to form lumps. Remove the béchamel from the heat.

  4. Once the béchamel has cooled slightly, mix in a beaten egg, a handful of grated Parmesan, and the sautéed mushrooms. Add the pasta and mix everything well. Transfer the mixture to a greased baking dish, sprinkle grated Parmesan on top, and place small pieces of butter in a few spots.

  5. Place the baking dish in the preheated oven for 20 minutes. Once the top turns golden brown and is baked, remove it from the oven, serve on plates, and garnish with a bit more grated Parmesan. Serve with a bowl of salad on the side.

Nutrition Information (Per 100g)

  • Calories: 241.4 kcal
  • Fat: 9.57 g
    • Saturated Fat: 5.59 g
  • Carbohydrates: 28.39 g
    • Sugars: 1.36 g
  • Protein: 8.9 g
  • Fiber: 1.44 g

Advice

Instead of champignon mushrooms, you can also use seasonal mushrooms (e.g., chanterelles, porcini, etc.), beans, or diced ham. The most suitable pasta for this dish is rigatoni. The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water ensures excellent cooking homogeneity and prevents the pasta from sticking during boiling.