Beef pastas, leeks and spinaches au gratin
25
25
6
No
Ingredients
- 375 g of egg noodles
- 45 ml (3 tablespoons) of olive oil
- 454 g (1 pound) of half lean chopped beef
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 1 package of baby spinaches of 142 g
- Salt and pepper up to taste
- 1 container of ricotta of 475 g
- 500 ml (2 cups) of tomato sauce
- 30 ml (2 tablespoons) of fresh chopped parsley
- 250 ml (1 cup) of grated mozzarella
Preparation
Side-by-side mode
- Preheat oven to 190ºC (375ºF). In a casserole filled with boiling salted water, cook noodles al dente. Drain.
- Meanwhile, heat oil in another casserole over medium heat. Brown meat for 2 to 3 minutes. Add leeks, spinach, and seasoning. Cook for 3 to 4 minutes.
- Lay the preparation on a rectangular plate 33 cm x 23 cm (13 inches x 9 inches). Cover with ricotta. In the same casserole you cooked noodles in, mix the noodles with tomato sauce and parsley. Heat for 2 to 3 minutes at medium heat, then divide equally on the plate. Lightly press the surface and cover it with mozzarella.
- Cover with aluminum paper and oven-bake for 15 minutes. Remove aluminum paper and continue cooking for 10 minutes.
