Beef pastas, leeks and spinaches au gratin
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Ingredients
- 375 g of egg noodles
- 45 ml (3 tablespoons) of olive oil
- 454 g (1 pound) of half lean chopped beef
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 1 package of baby spinaches of 142 g
- Salt and pepper up to taste
- 1 container of ricotta of 475 g
- 500 ml (2 cups) of tomato sauce
- 30 ml (2 tablespoons) of fresh chopped parsley
- 250 ml (1 cup) of grated mozzarella
Preparation
Side-by-side mode
- Preheat oven to 190ºC (375ºF). In a casserole filled with boiling salted water, cook noodles al dente. Drain.
- Meanwhile, heat oil in another casserole over medium heat. Brown meat for 2 to 3 minutes. Add leeks, spinach, and seasoning. Cook for 3 to 4 minutes.
- Lay the preparation on a rectangular plate 33 cm x 23 cm (13 inches x 9 inches). Cover with ricotta. In the same casserole you cooked noodles in, mix the noodles with tomato sauce and parsley. Heat for 2 to 3 minutes at medium heat, then divide equally on the plate. Lightly press the surface and cover it with mozzarella.
- Cover with aluminum paper and oven-bake for 15 minutes. Remove aluminum paper and continue cooking for 10 minutes.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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