Ingredients for 6-8 servings:
500 g penne paste (feathers)
700 g ground beef (pork, beef or mixed)
1 large onion
1 red sweet pepper
2 tbsp. tomato paste
50 ml of dry red wine
150 g of hard cheese
small bunch of parsley
400 ml of milk
2 tbsp. butter
2 tbsp. flour
salt and pepper to taste
Finely chop the onion and fry in vegetable oil for 3 minutes. Add the chopped sweet pepper and fry for another 2-3 minutes.
Add the minced meat, salt, pepper and fry for 10 minutes, stirring constantly. Pour in the wine, continue to fry for another 3 minutes, until the liquid is evaporated. Add the chopped parsley and tomato paste, stir and simmer for 4 minutes.
Boil macaroni, drain water, then add 0.5 tbsp. olive oil and mix.
Cooking sauce. To do this, melt the butter in a saucepan, add the flour and stir until smooth. Gradually, stirring continuously, pour in the milk and bring the mixture to a boil.
Remove from heat.
We collect casserole. At the bottom of the form (I have 35 * 24 cm) put half the pasta.
Put half of bechamel and evenly distribute. Next, put the stuffing, leveled.
Cover with remaining pasta. From above evenly distribute the remaining sauce.
Sprinkle with grated cheese and bake in an oven preheated to 200 degrees for 25 minutes.
Enjoy your meal!
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Categories: Light Snack