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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (308g) Recipe makes 6 servings |
||
| Calories 471 | ||
| Calories from Fat 202 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.6g | 34% | |
| Saturated Fat 9.5g | 47% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.7g | ||
| Cholesterol 142mg | 47% | |
| Sodium 462mg | 19% | |
| Potassium 582mg | 16% | |
| Total Carbohydrate 35.3g | 11% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 3.9g | ||
| Protein 30.8g | 61% | |
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Cottage Beef and Pasta
By: PanNan
Oct 23, 2005
This is posted for the World Tour 2005 event. The source is The New Zealand Beef & Lamb Marketing Bureau web site. I've modified the recipe slightly. Since it was first reviewed I noticed that salt, pepper and pepper flakes were missing in the ingredient list, so they have been added. This recipe is better the next day - if you can, make it ahead through step 5, refrigerate and bake before you're ready to serve.
SERVES 6
Ingredients
- 1 onion, peeled and chopped
- 1 tablespoon oil
- 1 teaspoon garlic, minced
- 1 lb ground beef
- 3 stalks celery, finely chopped
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 14 ounces canned tomatoes
- 1/4 cup beef stock
- 3 tablespoons parsley, chopped
- salt and pepper
- red pepper flakes
- 8 ounces corkscrew macaroni (or penne)
- 2 eggs
- 8 ounces cottage cheese (or plain yogurt, or creme fraiche)
- 3/4 cup grated cheddar cheese
Directions
1
Cook the onion in oil, in a frying pan, on low heat for 5 minutes. Add the garlic and cook for 1 minute. Set aside.2
Add the ground beef to the pan, and cook, breaking it up often until the meat is no longer pink. Add the cooked onions back to the pan with the celery, bay leaf and dried herbs, tomatoes, salt, pepper, and pepper flakes, and beef stock. Cover and simmer gently for about 30 minutes, stirring occasionally until thickened.3
Meanwhile, Cook the pasta in plenty of boiling water until al dente. Drain and add salt to taste.4
When the meat is cooked, remove the bay leaf and stir in the parsley. Mix the pasta with the meat then turn into a baking dish.5
Beat the eggs with the cottage cheese (or yogurt or crème fraiche) and grated cheese. Pour over the meat/pasta mixture.6
Bake at 375C for about 30 minutes until the top has browned and the sauce is bubbly.
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- Course > Main Dish
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
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Featured Reviews for This Recipe
From: Mandy from Oz
On Sep 20, 2007
I was going to make a lasagne but didn't really feel like doing the bechamel sauce & layering thing so decided to make this instead. Made as directed but found that I would have liked it saucier so added some tomato paste as well as a 700g jar of pasta sauce for a more tomato flavoured saucier dish. Quite nice and a great alternative to lasagne.
From: Andi of Longmeadow Farm
On Jul 2, 2007
This is the type of meal that quiets grown men, and fills children. This dish absolutely screams comfort, and begs you make it, and devour, even when you are watching those calories. More then easy to put together, had everything in my kitchen, and the aroma smells heavenly. The only change/and or addition I used was mozzarella cheese mixed with cheddar cheese because I ran out. Delicious! Will be making this for "Saturday Lunch on The Farm" I highly recommend this dish. Thanks, PanNan! Made for ZWT3 07
From: Roxygirl in Colorado
On Jun 7, 2007
I made this in the morning and baked for dinner (using cottage cheese). I accidentally baked at 350 (instead of 375) and am wondering if I cooked it long enough (I was in a bit of a rush for the final bake). I was expecting it to puff or something with the eggs and it looked pretty much the same as when it was uncooked. It didn't matter because it was really delicious (whole family enjoyed) but I will be more careful next time. I liked the extra zing that the red pepper flakes added. Thanks Pan Nan, for another comfort food recipe. Roxygirl
From: pattikay in L.A.
On May 31, 2007
We all really liked this - I think next time I might make just a bit more of the cheese sauce, but not too much - it was very good just as it was. I used plain yogurt since that's what I had in the fridge. The only thing I added was a few sliced black olives. Made for a trip to Australia for ZWT III. Thanks!
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