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Pasta gratin
Pasta gratin
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Excellent dish when you have leftovers and don´t know what to do with it all, and have pasta at home, then this recipe is perfect to have as a base.

Ingredient List for 4 servings:
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300 gr Pasta
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200 gr Pork, meatballs, sausage, ham
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1 medium Onion
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2 medium Eggs
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300 ml Milk
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150 gr Grated cheese
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1 pinch Salt
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1 pinch Black pepper

Oven temperature:
200 degrees Celsius
Instructions:
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Start the oven on 200 degrees Celsius.
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If you don´t have boiled pasta already, boil the pasta according to the instructions on the package. Take off the pasta from the stow. Then pour away the water and let the pasta in the casserole.
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Cut the onion and the meat (ham, pork, sausage etc..) in pieces.
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If you don´t have the cheese grated already, then it is time to do it now.
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Butter a oven form.
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Put the pasta in the oven form, and add the onion and the meat. Mix it all around.
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Stir the eggs and the milk together, and add the spices and stir it well.
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Add the fluid over the pasta and meat.
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Sprinkle the cheese over the pasta.
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Put the pasta gratin in the middle of the oven for 30-35 minutes.
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Take out the pasta gratin and serve it warm.
A selection of recipes from the same country.
This recipe is from France
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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