Usuba
Pasta Casserole with Mushrooms and Cheese
A hearty pasta bake with sautéed mushrooms, tomatoes, and melted cheese. Eggs with sour cream create a tender base, while arugula adds freshness to the finished dish.
- Total
- 40 min
- Standard serving
- 254.4 g
Ingredients
Total 10
Instructions
- 1
Step 1
Preheat the oven to 180 degrees.
- 2
Step 2
Cook the pasta in salted water until al dente, then cool. Transfer to a baking dish greased with vegetable oil.
- 3
Step 3
Beat the eggs with a fork or whisk, add salt and pepper to taste. Pour in the sour cream and mix well. Pour this mixture over the cooled pasta.
- 4
Step 4
Fry fresh mushrooms in vegetable oil for about 5 minutes, salt them. Spread the mushrooms evenly over the pasta mixture.
- 5
Step 5
Slice the tomato into thin circles, lightly salt and arrange on top of the mushrooms. Sprinkle with half of the grated cheese. Bake in the oven for 20–25 minutes.
- 6
Step 6
Tear the arugula by hand, spread it over the prepared casserole and sprinkle with the remaining grated cheese.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
