Baked Pasta


Baked Pasta for 2.6 L container

  • 300 g pasta of curly kind (I used fussili)
  • 250 g grated mozarella cheese (or whatever you like), set aside

Method:

In boiling water with salt, pour the pasta for half the time of the package instruction, e.g. the package says 10 minutes, boil for 5 minutes only. Drain and set aside.

Red sauce

  • 1 onion, slice in semi circles
  • 3 garlic, slice thinly
  • Olive oil
  • 2 tomatoes, slice roughly (I used cherry tomatoes)
  • 250 g minced beef
  • Salt and White/black Pepper to taste
  • Thyme or other dried Italian herbs/seasoning
  • 250 g Instant spaghetti sauce
  • Tomato sauce to taste (children like sweeter)
  • Tomato paste (for adult who likes sour tomatoes)

Method:

  1. Asian method for garlic lover: Heat the olive oil, saute the garlic and onion. Add the beef. Season with salt.
  2. Western method: add the beef first, followed by garlic and onion. Season with salt.
  3. Add tomatoes, spaghetti sauce, tomato sauce/paste, pepper to taste. Stir well.
  4. Simmer until the red sauce thickens. Add Italian herbs. Stir.
  5. Pour the cooked pasta. Stir well.

White Sauce:

  • 6 tbs butter
  • 1L milk (I made 500ml and it was too little)
  • 6 tbs multipurpose wheat flour
  • 1 tsp chicken stock powder
  • White pepper
  • Grated cheese (optional)

Method:

Mix butter and dry ingredients on a sauce pan with low heat. Stir continuously. Add milk slowly until it is a bit thickened. Remove from heat. (Don’t burn the pan, don’t let the sauce get too thick)

Final method:

  1. Pre-heat the oven up to 180^oC
  2. Layer the container with white sauce.
  3. Add red sauce pasta.
  4. Layer with white sauce again.
  5. Spread the grated cheese
  6. Pour the red sauce pasta.
  7. Layer with white sauce.
  8. Sprinkle the grated cheese.
  9. Baked in the heated oven until the cheese melt, about 40-45 minutes (in Indonesia, unstable electric oven) or 30 minutes in a stable overseas oven/ Indonesian gas oven