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Leeks
Beef pastas, leeks and spinaches au gratin
Author:
5/15
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Preparation
25
Baking
25
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
375 gr of eggs noodles
45 ml (3 tablespoons) of olive oil
450 gr (1 pound) of half lean chopped beef
2 packages of 250 gr (6 cups) of Les Cultures de chez nous sliced leeks
1 package of baby spinaches of 142 gr
Salt and pepper up to taste
1 container of ricotta of 475 gr
500 ml (2 cups) of tomato sauce
30 ml (2 tablespoons) of fresh chopped parsley
250 ml (1 cup) of grated mozzarella
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Beef pastas, leeks and spinaches au gratin
From
Sep 19
to
Jan 01
Preparation
Preheat oven at 190 ºC (375 ºF). In a casserole filled with boiling salted water, cook noodles al dente. Drain.
Meanwhile, in another casserole, heat oil at medium heat. Brown meat for 2 to 3 minutes. Add leeks, spinaches and seasoning. Cook for 3 to 4 minutes.
Lay preparation in a rectangular plate of 33 cm x 23 cm (13 inches x 9 inches). Cover with ricotta. In the same casserole you cooked noodles, mix noodles with tomato sauce and parsley. Heat for 2 to 3 minutes at medium heat then divide equally in the plate. Lightly press the surface and cover with mozzarella.
Cover with aluminium paper and oven bake for 15 minutes. Remove aluminium paper and continue cooking 10 minutes.
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