India x Italy
Keema pasta al forno
Naples hides eggs in its baked pasta. So does every keema lover. Destiny.
80 minTime
41 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original671kcalsame
41 gproteinsame
6 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oil in a heavy pan on medium heat. Cook the onion for 8 minutes until golden, then the ginger garlic paste and chilli for 1 minute.
- 2Raise the heat to high, add the mince and cook 8 minutes, breaking it up, until no pink remains and the liquid is gone. Add the ground spices for 1 minute.
- 3Add tomato puree, peas, water and salt. Cover and simmer on low heat for 20 minutes. Stir in mint and coriander.
- 4Meanwhile simmer the eggs for 10 minutes, cool in cold water and slice. Boil the pasta in salted water at a rolling boil for 3 minutes less than the packet says.
- 5Mix the pasta with the keema and half the mozzarella. Spread half in a baking dish, lay the egg slices over, add the rest and top with remaining mozzarella and parmesan. Bake in the oven at 200°C for 20 minutes.
- 6Rest 5 minutes before serving.
Serve it like this
Scoop a tall portion into a warm shallow bowl so the egg layer shows, then add a scatter of mint and coriander and a little parmesan on top.
