in

Casserole: Pasta Wrapped in Batter

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 85 kcal

Ingredients
 

* for the bechamel sauce

  • 1 liter Salted water
  • 6 piece Yufka pastry sheets
  • About 4-5cm larger than the shape
  • 2 tbsp Melted butter
  • 100 g Hard cheese
  • 1 tbsp Chopped parsley until smooth
  • 1,5 tbsp Butter
  • 1,5 tbsp Flour
  • 450 ml Milk
  • 0,5 tsp Salt
  • 1 pinch Nutmeg

Instructions
 

  • Boil the pasta in salted water until al dente. Rasp cheese.
  • For the sauce, melt the butter in a saucepan, add the flour and lightly roast while stirring. After a few minutes add the milk and bring to the boil, stirring constantly, then seasoning.
  • Remove from the stove and stir in the cooked, drained noodles.
  • Brush a shape (around 20cm in diameter or square around 20x25cm) with 1 tablespoon of butter. Place 3 of the cut dough sheets in it, also on the edge.
  • Place half of the pasta with sauce on top. Sprinkle the grated cheese on top, as well as the parsley, then top with the rest of the pasta.
  • Place on top of the other 3 yufka leaves. Fold the protruding edges inwards. (This works very well if you cut the corners diagonally beforehand. Spread the remaining butter on top.
  • Bake in an oven preheated to 170 ° C for about 15 minutes until golden.
  • Turn out of the mold, cut and serve.
  • You can eat the casserole straight or with any sauce. This time we had a cold sauce made from yoghurt and seasoning paste, but a tomato or minced meat sauce also go very well.

Nutrition

Serving: 100gCalories: 85kcalCarbohydrates: 6.3gProtein: 3.3gFat: 5.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Mel’s Raisin Bread

Apple – Onion Chutney with Pickled Green Pepper