Baked Pasta in White Sauce with Meat Stuffing

Baked Pasta with Meat Stuffing Recipe in White Sauce

Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Baked Pasta in White Sauce with Meat Stuffing is a rich, comforting dish that combines the creamy texture of white sauce with the savory depth of marinated meat, all layered with perfectly cooked pasta and melted cheese. This recipe is a delightful fusion of flavors and textures, making it an ideal meal for family dinners, special occasions, or a cozy night in. The combination of a creamy white sauce, tender meat, and cheesy pasta baked to perfection creates a dish that's not only satisfying but also a feast for the senses.

History

The concept of baking pasta with a sauce and cheese has its roots in Italian cuisine, with dishes like lasagna and cannelloni being traditional examples. However, the addition of a white sauce and meat stuffing gives this recipe a unique twist, blending elements from various culinary traditions. The use of white sauce, or béchamel, is a nod to French cuisine, while the incorporation of spices and marinated meat brings in influences from Middle Eastern and Mediterranean cooking. This recipe represents a culinary melting pot, showcasing how different cultures can come together to create something deliciously new and exciting.

Ingredients

300 g penne pasta or macaroni
200 g minced chicken / mutton
1 cup grated cheddar cheese
salt to taste

Meat marinade

1 green chili, chopped
2 pods of garlic, chopped
2 tbsp red wine or grape juice

White sauce

1 tbsp clarified butter
1 tbsp cornflour
2 cups full-cream milk
6 pods of garlic
0.5 tsp oregano
water
salt to taste

Bourbon sauce

1 large onion, sliced
0.5 tbsp sugar
0.5 tbsp clarified butter

How to prepare

Meat marinade

In a bowl, combine the minced meat, wine, chopped garlic, and chillies. Mix well.
Cover the bowl and refrigerate for 20 minutes to marinate.
Meanwhile, cook the pasta or macaroni in boiling water with 1 tbsp of oil and a pinch of salt until al dente.
Strain the pasta, cover, and set aside.

White sauce

In a pan, melt the butter over low heat.
Add the chopped garlic and fry until they turn light brown. Reduce the heat.
In a separate bowl, mix the corn flour with the milk until there are no lumps.
Slowly add this mixture to the butter in the pan, stirring continuously.
Gradually add water until the sauce reaches a thick, smooth consistency.
Season with oregano, salt, and freshly ground pepper.
Remove 0.4 of the sauce from the pan and set it aside.
Add the cooked pasta to the remaining sauce in the pan and mix well.
Cover and cook for 5 minutes over low heat.

Bourbon sauce

In a pan, melt the butter and caramelize the sugar.
Add the onions and sauté until they become brown.
Reduce the heat and add the white sauce. Season with salt and cook for 2 minutes.
Add the marinated meat to the pan, cover, and simmer for 10 minutes until the meat is cooked. Remove from heat.
In a baking dish, arrange a layer of the cooked pasta and spread half of the cheddar cheese on top.
Pour the meat and bourbon sauce over the pasta and cheese.
Finally, add another layer of pasta and sprinkle the remaining cheese on top.
Place the dish in a preheated oven at 150°C for 5 minutes, or microwave on medium-high for 10 minutes.
Garnish with chopped cilantro leaves and serve with buttered, toasted baguettes.

Variations

1. Vegetarian Version: Replace the minced mutton with a mix of mushrooms, spinach, and ricotta for a vegetarian alternative.
2. Seafood Twist: Substitute the minced mutton with shrimp or a mix of seafood for a pescatarian option.
3. Cheese Variations: Experiment with different types of cheese, such as mozzarella, parmesan, or gouda, for varying flavors and textures.

Cooking Tips & Tricks

1. For the best flavor, marinate the meat for at least 20 minutes, or overnight if possible, to allow the flavors to fully penetrate the meat.

2. Cook the pasta until it's just al dente as it will continue to cook in the oven, preventing it from becoming too soft.

3. When making the white sauce, stir continuously to avoid lumps and achieve a smooth, creamy consistency.

4. Layering the ingredients properly is key to ensuring every bite is full of flavor. Start with pasta, then cheese, followed by the meat mixture, and repeat.

5. Don't skip the final baking step, as it helps meld the flavors together and gives the cheese a beautiful golden-brown crust.

Serving Suggestions

This dish is best served hot, straight from the oven. It pairs wonderfully with a side of buttered, toasted baguettes and a simple green salad dressed with olive oil and lemon juice to cut through the richness of the pasta.

Cooking Techniques

1. Marinating the meat not only flavors it but also tenderizes it, resulting in a more succulent filling.

2. Slowly incorporating the milk into the cornflour and butter mixture for the white sauce prevents lumps and ensures a smooth sauce.

3. Baking the assembled dish allows the flavors to meld together and the cheese to melt and brown, creating a deliciously crispy top layer.

Ingredient Substitutions

1. For a gluten-free version, use gluten-free pasta and thicken the white sauce with a gluten-free flour alternative.

2. If grape juice is not available, white wine or apple juice can be used as a substitute in the meat marinade.

3. In place of clarified butter, regular unsalted butter or olive oil can be used for a slightly different flavor profile.

Make Ahead Tips

This dish can be assembled up to a day in advance and stored in the refrigerator. When ready to eat, simply bake it in the oven, adding a few extra minutes to the cooking time to ensure it's heated through.

Presentation Ideas

Serve the baked pasta in a beautiful ceramic dish to add a touch of elegance to your table. Garnish with fresh herbs like parsley or basil for a pop of color and freshness.

Pairing Recommendations

A light, crisp white wine such as a Sauvignon Blanc or a Chardonnay pairs beautifully with this dish, balancing the richness of the sauce and cheese.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 150°C until heated through, or microwave on medium power.

Nutrition Information

Calories per serving

A single serving of Baked Pasta in White Sauce with Meat Stuffing contains approximately 500-600 calories. This makes it a relatively high-calorie meal, ideal for those needing extra energy or as an indulgent treat.

Carbohydrates

This dish is relatively high in carbohydrates, primarily due to the pasta and the cornflour used in the white sauce. A single serving contains approximately 45-55 grams of carbohydrates. The carbohydrates provide the body with energy, making this dish a good option for a hearty meal, especially on active days.

Fats

The fats in this recipe come from several sources, including the clarified butter used in the sauces, the cheese, and the minced mutton. A serving of this baked pasta contains about 20-30 grams of fat, contributing to the dish's rich flavor and satisfying texture. It's important to consume fats in moderation as part of a balanced diet.

Proteins

Protein is an essential nutrient, and this dish is a good source of high-quality protein, thanks to the minced mutton and cheese. Each serving provides approximately 25-35 grams of protein, which is vital for muscle repair and growth.

Vitamins and minerals

This recipe contains a variety of vitamins and minerals, including calcium from the cheese and milk, iron from the minced mutton, and various B vitamins. Garlic and green chili also contribute antioxidants and vitamin C, supporting overall health.

Alergens

Common allergens in this recipe include dairy (cheese, milk, butter) and gluten (from the pasta). Those with allergies or intolerances should consider suitable substitutions or avoid this dish.

Summary

Overall, Baked Pasta in White Sauce with Meat Stuffing is a rich, comforting meal that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, due to its calorie density and potential allergens, it may not be suitable for all diets.

Summary

Baked Pasta in White Sauce with Meat Stuffing is a versatile, comforting dish that combines the creamy, cheesy goodness of white sauce pasta with the rich flavor of marinated meat. With its blend of textures and flavors, it's sure to become a favorite for any occasion. Whether you stick to the original recipe or try one of the variations, this dish is a delightful way to bring people together around the table.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day and I was rummaging through my old recipe box, looking for something new to try. As I flipped through the worn index cards and yellowed clippings, my eyes landed on a faded piece of paper tucked away in the back. The title read "Baked Pasta in White Sauce with Meat Stuffing."

I couldn't believe my luck. This was a recipe that I had never tried before, and it sounded absolutely delicious. I must have received it from my dear friend Margaret many years ago, as her handwriting was scrawled across the top of the page in faded ink.

I immediately set to work gathering the ingredients and preparing the dish. The process was laborious, but I found solace in the familiar rhythm of chopping, stirring, and layering. The smell of garlic and onions wafted through the kitchen, mingling with the savory scent of simmering meat.

As I waited for the pasta to cook and the sauce to thicken, my mind wandered back to the days when I first started learning how to cook. I was just a young girl then, eager to please my own grandmother with my culinary creations.

She was a remarkable cook, with a knack for turning simple ingredients into gourmet feasts. I spent countless hours by her side, watching, learning, and absorbing every bit of knowledge she imparted. It was in her kitchen that I first discovered my love for cooking, and it was through her guidance that I honed my skills over the years.

One of the most valuable lessons she taught me was the importance of patience and attention to detail. She would always say, "Cooking is an art, my dear. You must put your heart and soul into every dish you create, and never rush the process."

I took her words to heart as I carefully assembled the layers of pasta, meat, and creamy white sauce in a baking dish. I sprinkled a generous amount of grated cheese on top, then popped it in the oven to bake to golden perfection.

As the dish bubbled and sizzled in the oven, filling the air with a tantalizing aroma, I couldn't help but feel a sense of pride and accomplishment. This was more than just a meal – it was a testament to all the knowledge and skills I had acquired over the years.

When the timer finally dinged, I pulled the dish out of the oven and set it on the table with a flourish. The creamy white sauce had formed a golden crust on top, and the cheese had melted into a gooey, irresistible mass. I couldn't wait to dig in and savor the fruits of my labor.

As I took my first bite, a wave of nostalgia washed over me. The flavors were rich and comforting, evoking memories of family gatherings and shared meals. I could almost hear my grandmother's voice in my ear, praising me for my culinary prowess and urging me to keep pushing myself to new heights.

And so I did. Over the years, I continued to experiment with new recipes and techniques, always striving to improve and refine my skills. But no matter how many fancy dishes I learned to make, the recipe for Baked Pasta in White Sauce with Meat Stuffing remained a cherished favorite, a symbol of my culinary journey and the love and passion I poured into every meal I created.

As I sit here now, reflecting on that fateful day when I first discovered the recipe in my old recipe box, I can't help but feel a sense of gratitude. Gratitude for all the lessons I learned, all the memories I made, and all the delicious meals I shared with loved ones over the years.

And as I take another bite of the creamy, cheesy pasta, I know that my grandmother would be proud. Proud of the cook I've become, proud of the dishes I create, and proud of the legacy of love and tradition that I carry on in her honor.