Italian maccheroni casserole - Tagliarini

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 500 ml water for about 20 minutes. Wash meat thoroughly, dab dry and dice. Peel garlic and chop finely. Cook maccheroni in boiling salted water for about 9 minutes. In the meantime, pour the porcini mushrooms onto a sieve and collect the mushroom water.

2. 2

   Heat the oil in a pan and fry the meat well, turning it over. Add garlic and mushrooms, turn briefly. Dust with flour, sweat briefly and gradually deglaze with porcini water, Marsala and cream, stirring continuously. Bring to the boil and season to taste with basil, salt and pepper. Let simmer for 4-5 minutes at low heat. Pour the maccheroni onto a sieve, quench and drain well. Mix the pasta and sauce and place in a greased ovenproof dish. Sprinkle the casserole with Parmesan cheese (keep 1 tablespoon). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes.

3. 3

   Pour the maccheroni onto a sieve, quench and drain well. Mix the pasta and sauce and place in a greased ovenproof dish. Sprinkle the casserole with Parmesan cheese (keep 1 tablespoon). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. Sprinkle the casserole with the remaining Parmesan cheese. Serve garnished with basil as desired

Nutrition Facts

KCAL
810 kcal

CARBS
79 g

FATS
31 g

PROTEINS
54 g