BEEF BAKE PASTA CASSEROLE

beef-pasta-caserole

Hi, Readers!

So I had one of my wisdom teeth pulled last Saturday, the upper right to be exact. The process itself wasn’t too bad, just expensive lol. Well today I have to fill in the form for insurance claim; I hope everything will go smoothly. *fingers-crossed*

One of challenge of cooking at home is that you have to manage to finish all the ingredients; otherwise they do to waste and you do not want that. This challenge is even bigger when you only cook for one; yourself. Although I know dry pasta can be stored for a while, but I just have this habit not storing anything for too long. So guess what, today I am posting PASTA again.

This time I wanted easy process pasta cooking, because after the tooth operation I had to take medication that somewhat made me sleepy. So no tomato sauce from scratch this time, instead I am inspired to make a healthy version of macaroni schotel. It is a Dutch influenced dish, very popular in Indonesia. The original dish is so rich with eggs, cheese, and cream which I substitute with more veggies.

I use regular minced beef because I want to use the fat to fry everything else. This method I learn from my host mom when I was back in the states. I learn quite a few tricks from her, including how to cube onion, tomato, and everything else. Thanks Kathy! They come in handy.

Not too many Indonesians know what Garam Masala is. I believe it is Indian mixed spices. I came across this spice when I was reading Jamie’s cookbook, and came to love it. It has quiet a heat and really good paired with meat. Give it a try!

So here we go

meat-pasta-caserole-ing-copy

  • Dry Pasta
  • 350 gr of minced meat; I use regular
  • 1 onion; cut into small cubes
  • 4 garlic
  • 4 red chillies
  • 1 tbsp garam masala
  • 2 tbsp gochujang
  • 2 tbsp ketchup
  • 1 red bellpepper; cut into small cubes
  • Handful of parsley, roughly chopped
  • Mixed cheese; I happen to have cheddar & parmesan
  • 2 eggs
  • 250 ml milk
  • Salt & Pepper to taste

Methods:

  1. Cook the pasta and drain with cold water; do not overcook it because we will bake it further.
  2. Preheat the oven to 180C.
  3. Heat the pan and sauté the meat until brown and the fat is released.
  4. Add in the onion, garlic, and red chillies.
  5. Add in the spices; garam masala, gochujang, and ketchup.
  6. Add in the bellpepper and parsley. The colours start to turn out very nicely.
  7. Stir in the pasta. Salt to taste. Turn off the heat and set aside.
  8. Stir in the cheese into the pasta.
  9. Prepare the casserole dish; line it with oil.
  10. Set the pasta mix into the casserole dish.
  11. On a separate bowl, mix the milk and the eggs. Salt and pepper to taste.
  12. Pour the mixture onto the pasta mix. Ideally it should cover 2/3 of the dish; but since I do not have enough mixture I only cover it midway. To avoid the pasta top becoming super dry when I bake it; I cover it with aluminium foil.
  13. Bake for about 40 minutes. Once done, set aside first to let it cool down and firm up.
  14. ….sprinkle more parmesan!

ENJOY!

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