Pasticcio

Ingredients (for 6 servings):

  • 500 gram pasta
  • ragout sauce for 6 servings (see amount in the recipe for ragout sauce)
  • 2 packets of mozzarella cheese
  • 4 tablespoons of butter
  • 2 tablespoons flour
  • 0.5 l milk
  • 5 tablespoons olive oil
     

Method:

Grate the mozzarella cheese and start with making the béchamel sauce as described in the recipe for Lasagna. You need less béchamel sauce for this dish as you use it only to cover the pasta. Boil the pasta one minute less than indicated on the package. Drain it and mix it with 3 table spoons of olive oil, so it does not stick together. Spread the rest of the oil over the bottom of a baking dish (about 13 x 9 inch big or 32 x 22 centimeters). Fill in half of the pasta; spread some grated cheese over the pasta and top with the ragout sauce. Pour in the rest of the pasta, sprinkle some more grated cheese and spread the béchamel sauce on top of it. Top off with the rest of the grated cheese. Bake in the oven until the cheese turns to a lovely golden color.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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