Pasta pipe casserole It is a real feast for the palate, combining the delicate taste of cauliflower with aromatic sauce and cheese. Creamy béchamel sauceprepared on the basis of cream, butter, mustard and nutmeg, gives it exceptional velvety and expressive taste. The dish will be a real treat for lovers of meatless pasta casserole.
To prepare this recipe, you will need:
- 500 g of cauliflower head,
- 500 g Makaronu Penne,
- 100 g evening mozzarella,
- 2 tablespoons of olive oil,
- 2 teaspoons of salt,
- 1 teaspoon of black pepper.
Béchamel sauce:
- 500 ml cream cream 36 percent,
- 120 g of butter,
- 100 g tartego sera cheddar,
- 60 g of flour,
- ½ teaspoon mustard,
- ½ teaspoon salt,
- ½ teaspoon of black pepper,
- ¼ teaspoon of nutmeg.
Prepare a béchamel sauce. Melt the butter in a pot and add flour. Mix until a smooth, fragrant roux. Pour the milk with a free stream and stirring constantly, boil. The sauce should thicken strongly within 7-10 minutes of cooking on low heat. Season the sauce with spices and mix gently with grated cheese.
Prepare the casserole. Cut the cauliflower into small roses and put it in an ovenproof dish smeared with oil. Sprinkle it with a little oil and sprinkle with salt and pepper. Put the dish in the oven preheated to 200 degrees Celsius and bake for 20-30 minutes.
Cook al dente according to the instructions on the packaging. Strain and mix it with béchamel sauce. Transfer him to a baked cauliflower.
Sprinkle the whole with grated mozzarella cheese and put in the oven again for 10-15 minutes. Remove the pipe pasta casserole and set aside 5 minutes before serving.
Sources: Terazpoczy.pl
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