Pasta Dome
Inspired by the legendary Maltese culinary queen Rita Diacono, this loaded pasta dish will surely become a household favorite!
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Ingredients:
Meat Sauce:
1tsp Olive Oil
1 Small Diced Onion
450g Ground Beef
1/2tsp Thyme
1/2tsp Garlic Powder
250g Tomato Sauce
1 Beef Stock Cube
Salt & Pepper to taste
Pasta Mix:
4 Eggs
100ml Sour Cream
50g Grated Parmesan Cheese
2tbsp Chopped Parsley
500g Cooked Capellini Pasta (tarja)
50g Grated Cheddar Cheese
Ground Pepper to taste
Filling & Topping:
100g Grated Mozzarella
100g Cooked Spinach
100g Ricotta Cheese
50g Basil Sauce or Plain Tomato Sauce
20g Bechamel
Grated Parmesan Cheese
Chopped Parsley
Directions:
1. Start with the meat sauce. On a medium/high heat fry the onion in a teaspoon of olive oil until it becomes translucent. This should take about 5 minutes.
2. Add the ground beef, thyme, garlic powder and season to taste.
3. Stirring continuously cook the meat until it's nicely browned.
4. Add the tomato sauce and beef cube and stir until it comes to a boil.
5. Reduce the heat and simmer for about 20minutes until the sauce is nicely thickened. If it's too watery, cook for longer or add a teaspoon of cornflour. You do not need a watery sauce!
6. Turn it off and allow it to cool down.
7. Boil the pasta as per instructions and let it cool a bit.
8. In a small bowl combine the eggs, sour cream, parmesan, and parsley. Add some freshly ground pepper.
9. Add this mixture to the pasta together with the cheddar cheese. Mix well.
10. To assemble, line an oven-proof 22cm bowl with baking paper and place some pasta mixture at the bottom.
11. Create a 'nest' covering the edges and fill it with mozzarella followed by the spinach.
12. Make sure that you create a pasta 'wall' between the fillings and the bowl.
13. Cover the spinach with more pasta and press down firmly with a spoon so you'll get a compact result.
14. Add the ricotta and some parmesan and repeat the pasta process.
15. Finally, create a thicker pasta 'wall' and fill it with the meat sauce. Add some more parmesan.
16. Add the remaining pasta and press firmly. You should fill the bowl to the brim.
17. Cover everything with aluminum foil and bake in a preheated 200°c oven for 30 minutes. Remove the foil and bake for another 10 minutes until you get some color on the surface.
18. Remove from the oven and allow it to cool down for at least 30 minutes.
19. Carefully flip it upside down on a round baking dish, remove the bowl and baking paper, and top the dome with basil sauce (or simple plain tomato sauce), bechamel and grated parmesan.
20. Bake in a preheated 220°c oven for 20 - 30 minutes or until it starts taking some nice color.
21. Take out of the oven, allow it to rest for 10 minutes and using a sharp knife, carefully slice into portions.
22. Should serve 4-5 people.
23. Enjoy!
