Ingredients
For the Pasta and Filling:
- 250 g (8.8 oz) pasta (your choice of shape)
- Olive oil (for cooking)
- 1 onion, peeled and diced
- 1 carrot, peeled and grated
- 2 cloves garlic, peeled and chopped
- 7 mushrooms, cleaned and sliced
- 1 red, green, or yellow pepper, washed, cleaned, and chopped
- 1 tomato, washed and diced
- 1 chicken fillet, cleaned and diced
- 60 g (2.1 oz) Parmesan cheese, grated
For the Topping:
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon cooking cream
- 3 tablespoons (24 g) flour
- 1 teaspoon baking powder
- 250 g (8.8 oz) cheese, grated (Gruyère, Emmental, or another melting cheese)
Method of Preparation
1. Cook the Pasta:
Boil the Pasta:
Fill a large pot with water and add a pinch of salt along with a few drops of olive oil. Place the pot on the stove over high heat. Once the water reaches a rolling boil, add the 250 g of pasta. Cook according to the time specified on the pasta package, typically 8-10 minutes, until al dente. Once cooked, drain the pasta and set it aside.
2. Prepare the Vegetables and Chicken:
Sauté the Onion:
In a large frying pan, heat a small amount of olive oil over medium heat. Add the diced onion and sauté for 1-2 minutes until it starts to soften.
Add the Carrot and Garlic:
Grate the carrot using a coarse grater and add it to the pan with the onion. Sauté for another 2-3 minutes. Then, add the chopped garlic and cook for an additional minute, stirring occasionally.
Cook the Mushrooms and Peppers:
Slice the mushrooms and chop the pepper into bite-sized pieces. Add both to the pan, stirring well to combine with the other vegetables. Let the mixture cook for about 3-4 minutes until the vegetables begin to soften.
Add the Chicken and Tomato:
Dice the chicken fillet into small cubes and add it to the pan with the vegetables. Sauté the chicken until it is lightly browned on all sides, about 5-6 minutes. Then, add the diced tomato and cook for another 2-3 minutes until the tomato has softened and combined with the other ingredients.
3. Combine with Pasta:
Mix the Ingredients:
In a large mixing bowl, combine the cooked pasta with the sautéed vegetable and chicken mixture. Grate 60 g of Parmesan and stir it into the mixture until evenly distributed.
Divide into Baking Tins:
Divide the pasta mixture into three small baking tins or casseroles, ensuring an even distribution of ingredients in each.
4. Prepare the Egg Topping:
Beat the Eggs:
In a separate bowl, beat the 3 eggs with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of oregano until well combined.
Add the Cream, Flour, and Baking Powder:
Pour 1 teaspoon of cooking cream into the egg mixture and whisk. Then, gradually add 3 tablespoons of flour and 1 teaspoon of baking powder, whisking continuously until the mixture is smooth and lump-free.
Pour Over the Pasta:
Evenly pour the egg mixture over the pasta in each baking tin, ensuring the topping spreads across the entire surface.
5. Add the Cheese and Bake:
Grate the Cheese:
Grate 250 g of cheese and generously sprinkle it over the top of each casserole.
Bake:
Preheat your oven to 180°C (356°F). Place the casseroles on a baking sheet and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly and slightly crispy.
6. Serve the Dish:
Remove and Serve:
Once the casseroles are baked, remove them from the oven and allow them to cool slightly before serving. Serve the pasta warm, straight from the casserole, garnished with a bit of fresh oregano or parsley if desired.
Tips
- Customize the Vegetables: Feel free to swap in your favorite vegetables or add extras like zucchini, spinach, or eggplant.
- Cheese Options: While Parmesan and a melting cheese like Gruyère or Emmental work wonderfully, you can experiment with other cheeses such as mozzarella or cheddar for different flavor profiles.
- Make It Ahead: This dish can be prepared in advance and stored in the refrigerator before baking. Just extend the baking time by 10-15 minutes if baking directly from the fridge.
Nutrition Information
- Servings: 4-6
- Calories per serving: Approx. 500 kcal
- Total Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 180mg
- Sodium: 900mg
- Carbohydrates: 45g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 25g
Conclusion
This vintage French baked pasta casserole is a deliciously comforting dish that combines the richness of a creamy egg topping with the savory goodness of pasta, chicken, and vegetables. It’s an easy-to-make, crowd-pleasing recipe that’s perfect for a family dinner or when you want to impress your guests with something special. Enjoy this throwback recipe and experience the flavors of French cuisine from the 1970s!