Vintage French Baked Pasta Casserole

Table of Contents

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!