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Makarone sa mlevenim mesom (macaroni bake with minced meat)
Makarone sa mlevenim mesom is the Sunday tray bake of Serbian families: pasta, minced meat with paprika and tomato, and an egg and milk topping with melted cheese. Children especially love it, and it is easy to make in a large batch. It is a simple Balkan relative of Greek pastitsio, and it can be eaten cold too.
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Ingredients
Method
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- Cook the pasta al dente in salted water and drain.
- Soften the onion in the oil, add the meat and fry until crumbly, sprinkle with paprika, add the passata, season and cook for 10 minutes.
- Layer in an oiled baking dish: half the pasta, the meat, the rest of the pasta.
- Beat the eggs with the milk, season, pour over and sprinkle with the cheese.
- Bake at 200 °C for 30 minutes; packed in portions it keeps 3-4 days; it heats through in the microwave in 1.5-2 minutes (and can be eaten cold).
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the pasta only until al dente, because it softens further in the oven.
- The meat layer should be juicy but not soupy, because too much moisture makes the pasta soggy.
- Let it rest for a few minutes after baking, because then you can cut neater slices.
Frequently asked questions
Can it be frozen?
Yes, baked and cooled, in portions, for 2-3 months. Reheat in the oven under foil so the top does not dry out.
Can it be made with béchamel?
Yes, béchamel works instead of the egg topping; it becomes creamier and resembles Greek pastitsio.
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- Lasagne al forno · Italian
- Potato bake with minced meat (kartofelnaya zapekanka) · Russian
- Zapiekanka makaronowa (ham and mushroom pasta bake) · Polish
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- Balkan spiced meat patty with onion (pljeskavica)
- Balkan aubergine bake (musaka)
- Balkan fish soup
- Marinated meat skewers (ražnjići)
- Baked sauerkraut with duck (podvarak)
- Courgettes stuffed with spiced mince (punjene tikvice)
- Grilled trout with Balkan spices
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