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This pasta dish was traditionally served as a Sunday meal followed by the main meat dish. As you can imagine this would make for a heavy meal that needs hours of digestion and probably a nap.

Once the meat sauce is ready, there isn’t much more work to do other than wait – I made my meat sauce with beef, mushrooms and curry this time (and let it cook slowly and deliciously in half a bottle of wine). Most of the recipes I’ve read suggest boiling the pasta partially before assembling the dish, but I find that this isn’t necessary as it will cook well in the oven provided that your sauce isn’t too dry.

This is what you need to make this decadent meal; please calculate per 2 portions according to the size of your dish

– silence or transcendental music, for this is a sacred pasta dish 🙂

– 1 egg

– 1/3 cup cream (optional)

– 1/2 cup Parmesan or Cheddar, grated

– 1 cup of the above meat sauce

– 120 grams macaroni pasta

Heat your oven to 200 degrees.

Mix all your ingredients except cheese in a deep oven dish and spread the grated cheese on top. If your meat sauce is not watery, do add some cream to help the pasta cook with a moist result. Cook for about 40 minutes until the pasta is cooked through and the top is browning and crunchy. If you let it cool slightly before serving, it will more likely keep its shape. You can also serve this one or two days later and it will taste even better (let it cool completely before refrigerating).

You may also enjoy Qarabaghli mimli 


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