Spaghetti Brulee / Baked Pasta

Spaghetti Bolognese Ingredients

• 115 gr Spaghetti La Fonte (about 1/2 box)
• 500 ml water to boil pasta
• 2 tbsp butter for frying
• 1/2 onion, chopped
• 1 clove garlic, chopped
• 50 gr corned beef (1 pack of small packs of pronas)
• 160 gr La Fonte bolognese sauce (about 1/2 pack)
• 40 ml of water

How to make

• 1. Boil spaghetti in boiling water with 1 tablespoon oil until aldente (8-9 minutes), remove, drain.
• 2. Saute onion & garlic with butter until fragrant. Add the corned beef, mix well. Add the bolognese sauce & water, cook until the sauce thickens. Turn off the stove, add the spaghetti, stir until well combined.
• 1. Heat the butter until it melts, add the flour, cook until the flour is cooked while continuing to stir.
• 2. Enter the liquid milk, stir until blended.
• 3. Add cheddar cheese, oregano, salt, pepper, nutmeg, and mushroom stock. Cook while continuing to stir until everything is evenly mixed and there are no lumps.

Bechamel Sauce

• 2 Tbsp butter
• 2 Tbsp blue triangle flour
• 400 ml white UHT milk
• 80 gr cheddar cheese, grated
• 1/2 tsp dry oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp nutmeg powder
• Mushroom broth to taste
• Topping: Prochiz quick melt cheese to taste

Solution

• 1. Put the spaghetti in a heat-resistant / aluminum foil container.
• 2. Put the bechamel sauce on top until it covers all the surface of the spaghetti. Add toppings according to taste (I use quick melt cheese).
• 3. Bake at a temperature of 180°c from top to bottom for 30 minutes until the surface is golden brown (adjust according to your respective oven).

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