Mushroom-n-Minced-Meat Pasta Bake
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Mushroom-n-Minced-Meat Pasta Bake

just threw this recipe together based on what i had lying around in the kitchen... the result, although not much to look at, was quite big on taste!

Nirmala Prem

Ingredients

6-serving
  1. 2 Cups pasta (uncooked) of your choice
  2. 2 Cups White Mushrooms fresh
  3. 500 Grams Lamb minced
  4. 4 Cloves garlic , finely chopped
  5. 1 white Onion , finely chopped
  6. 1/4 Teaspoon cumin Seeds
  7. 1 chicken Bouillon Cube
  8. 1/2 Teaspoon Oregano dried
  9. 1/4 Teaspoon Cinnamon . finely Gallo
  10. 3/4 Cup Butter , unsalted
  11. 4 Tablespoons Flour plain White
  12. 2 Cups milk
  13. 1/2 Cup Cheddar Cheese grated
  14. 1/2 Cup Parmesan grated
  15. 1/4 Teaspoon Nutmeg grated
  16. Parmesan extra , for topping
  17. to taste salt ,
  18. to taste pepper ,
  19. olive oil . as needed

Steps

45 mins
  1. Prepare pasta according to package directions, but not till al-dente. Just cook it to about 3/4-done. drain and set aside.

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  2. While the pasta is cooking, heat olive oil in a non-stick pan.

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  3. Add the cumin seds to the hot oil. wen they crackle, add the garlic and stir.

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  4. Add the chopped onion, stir till translucent.

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  5. Add the finely ground cinnamon. Cook it till it smells done (very aromatic).

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  6. Add the mushrooms (coarsely diced; you want chunks of mushroom in the dish).

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  7. When the mushrooms are almost done (the liquid evaporates), add the minced lamb. stir it around to break it up, and cook it till well browned.

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  8. Add the chicken bouillon cube, broken up, and the oregano and mix well.

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  9. When the meat-n-mushroom mixture is well cooked, take it off the heat. Add the pasta to this and toss everything well.

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  10. In a non-stick saucepan, melt the butter.

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  11. Add the flour to the melted butter and cook it till slightly golden (should lose the raw smell).

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  12. Add the milk in a thin stream, and whisk all the while. Continue till all the milk is added and the sauce seems slightly thick.

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  13. Add the salt, pepper and nutmeg. Mix well.

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  14. Now add the grated cheddar and parmesan. Mix till the cheese is melted and combined.

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  15. Turn off the heat, and immediately pour the sauce into the pasta (leaving a little to pour into the base of the baking dish). Mix the pasta well to ensure that the sauce coats it evenly.

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  16. Take a clean baking dish (glass, stoneware or ceramic) and pour the reserved sauce into the base (this is to ensure that the pasta doesn't burn while cooking).

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  17. Put the pasta in the baking dish, and top off with the extra grated parmesan.

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  18. Bake in a preheated oven at 180 degrees C, for approx 20 - 30 minutes (till the cheese is melted). serve hot.

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