Pasta Casserole with Cheese, Tomatoes, and Mushrooms
Pasta and Pizza | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
You can serve the casserole with tomato sauce; for this, chop the tomatoes, sauté them in a pan with tomato paste, and add salt and other spices to taste.
Ingredients
- Chicken Egg - 2 pieces
- Potato - 1 piece
- 20% Sour Cream - 5 tablespoons
- Grated Pecorino Pepato Cheese - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Arugula - 1 bunch
- Vegetable Oil - 1 tablespoon
- Pasta (corkscrew) - 7.1 oz
- Pickled Chanterelles - 10.6 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Boil the pasta in salted water until al dente, then let it cool. Transfer to a baking dish greased with sunflower oil.
Step 3
Beat the eggs with a fork or whisk, add salt and pepper to taste. Pour the sour cream into the eggs and mix well. Pour this mixture over the cooled pasta.
Step 4
Sauté fresh champignon mushrooms in vegetable oil for about 5 minutes, making sure to season with salt. Evenly distribute the mushrooms over the pasta.
Step 5
Slice 1 large tomato into thin rounds, season lightly with salt, and place on top of the mushrooms. Sprinkle grated cheese on top, using half of the prepared amount. Bake in the oven for 20–25 minutes.
Step 6
Tear the arugula, place it on the casserole, and sprinkle with the remaining grated cheese.
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