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Ingredientes
- 3/4 pound spaghettini
- 3 tbsp. unsalted butter
- 1 sm. onion, finely minced
- 3 tbsp. flour
- 1 1/2 c. warm chicken stock
- 1/4 teaspoon white pepper
- 1 teaspoon fresh lemon juice
- 6 tbsp. Parmesan cheese, freshly grated
- 1 c. grated mild cheddar cheese
- 3 lg. Large eggs
- 1/2 teaspoon salt
Direcciones
- Preheat the oven to 375 degrees. Generously butter a springform pan (such as a cheesecake pan) and sprinkle with bread crumbs. Set aside.
- Put the pasta in a large pot of boiling salted water. Cook at a rolling boil for 7 min. Drain and run cool water over it; set aside.
- Put the sausage meat in a cool skillet and brown it slowly, separating it into a crumbly mix.
- While which is going on, make a white sauce for the pasta by melting the butter in a skillet and browning the minced onion. Then add in the flour and mix well. Slowly pour in the heated stock and continue to simmer for a few min till the mix thickens. Add in the white pepper and lemon juice.
- In a large bowl combine the pasta, sauce, Parmesan cheese, cheddar cheese, Large eggs, and salt; mix well. Set aside for a few min.
- Remove the browned sausage meat from the skillet and pour out any fat. Wipe out the skillet and add in the butter and safflower oil. Saute/fry the green peppers and onions till they are limp and add in this to the meat, along with the cheddar cheese, parsley, and black pepper. Mix well.
- To assemble the dish, put half the pasta mix in the pan. Make a deep depression in the middle, leaving a 1/2-inch space around the edges. Heap the meat mix into the depression, mounding it in the middle. Pat it down solidly.
- Place the rest of the pasta on top and smooth it over. Top with any leftover bread crumbs and dot with butter.
- Bake for 35-40 min, till the top is brown. Let stand for a few min before removing the outside ring of the pan. Don't bother to remove the bottom. Serve with Tomato and Sweet Red Pepper Sauce (recipe can be found in Miscellaneous section). Serves 8 generously.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 118 | 37% |
| Total Fat 13.42g | 17% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 405mg | 17% |
| Potassium 193mg | 6% |
| Total Carbs 35.51g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.76g | 1% |
| Protein 14.31g | 23% |
