Prepare a gift for your loved ones for the gala dinner, which is for They will definitely come as a surprise. Delicious pasta casserole with viscous cheese, spinach and meatballs in tomato sauce, wrapped in christmas edible packaging. To do packaging for a “gift” you need a pasta machine. On it you roll out the thinnest sheets of dough, tinted into thematic Christmas colors with natural dyes. Parsley will become excellent green dye for gift ribbons, and beets will color with its red color the dough for the box. Wrap the casserole in edible packaging, bake and surprise guests with the original угощением. 
Time: 3 час. 15 minutes. Difficulty: hard Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 bunch of fresh parsley, cut large stems (loose 2.5- 3 tbsp.)
- 6 large eggs
- 1 medium red beet (approximately 170 gr.), Peeled and cut into 4 parts
- 450 gr Italian flour 00 + extra for work
- 220 gr ground beef
- 2 tbsp. l breadcrumbs
- 2 tbsp. l milk
- 3/4 Art. grated parmesan
- 3 cloves of garlic, grated
- 1 tbsp. marinara sauce
- 1 pack 300 gr. frozen chopped spinach
- 1 package 220 gr. grated mozzarella (about 2 tbsp.)
- 150 gr. penne pasta (about 1 tbsp., incomplete)
- 1/4 Art. fat cream
- Olive oil, for pasta
- Special equipment: pasta machine; square detachable form with a side of 18 cm.
Recipes with similar ingredients: parsley, eggs, beets, flour grits, ground beef, breadcrumbs, milk, Parmesan cheese, garlic, marinara sauce, spinach, mozzarella cheese, penne pasta, cream
Recipe preparation:
- In a blender, mix parsley and 2 eggs and chop until homogeneous consistency. Pour the mass into a measuring cup, add enough water to make 3/4 tbsp. mashed potatoes. Wash blender.
- In a blender, mix the beets and 3 eggs and chop until smooth consistency. Set aside.
- Pour 170 g into a large bowl. flour and a large pinch of salt and make a depression in the center. Add the mashed parsley and the tips fingers or a fork start mixing flour with mashed potatoes. After mix everything, lay on a floured work surface and knead a smooth and elastic dough, about 5 minutes. Wrap in plastic film and set aside for 30 minutes.
- Pour the remaining 280 g into a large bowl. flour and big a pinch of salt and make a depression in the center. Add beetroot mash and with your fingertips or a fork start mixing flour with mashed potatoes. After mixing everything, put on a flour sprinkled worker surface and knead a smooth and elastic dough, about 5 minutes (see note). Wrap in plastic wrap and set aside on 30 minutes.
- Mix ground beef with breadcrumbs, milk, 1/4 Art. parmesan, 2/3 of the grated garlic, the remaining egg, 1 tsp. salt and pepper. Form 12 minced meatballs from minced meat. Put the meatballs in a medium-sized pot with marinara sauce and 1 tbsp. water. Bring to a boil over medium heat and cook until meatballs will be ready and the sauce will not evaporate in half, about 20 minutes.
- Prepare the spinach according to the packing instructions. Mix it in a medium-sized bowl with the remaining grated garlic, 1 tbsp. mozzarella, 1/4 tbsp. Parmesan and 0.5 tsp salt.
- Boil the penne pasta as recommended on packaging. Mix the paste with fat cream in a bowl, 0.5 tsp. salt and the remaining mozzarella and 1/4 Art. Parmesan
- Preheat the oven to 150 ° C. Pour water into 2 large pans, salt and bring to a boil. Pour into each pan olive oil. Prepare 2 bowls of ice water.
- Working quickly so that the dough does not dry out and does not discolour, cut the green dough in half and skip each half between rollers of the pasta machine in the position from 1 to 4, ending on mode four.
- Cut the beetroot dough in half by wrapping half the dough for other use (see Note). Cut the remaining cut the red dough in half and skip each half between the rollers pasta machines in positions 1 to 4, ending in mode 4.
- Using a pizza knife, cut the sheets of green pasta into three strips measuring 50 x 2.5 cm. and 4 squares with a side of 12 cm. Cut a 50 x 12 piece from each red sheet of pasta see so that you get a total of 2 pieces.
- Slowly dip the pieces of green pasta in one pan with boiling water so that the dough does not stick together. Cook the pasta until cooked (it should be strong in texture), about 30 seconds, then immediately drain the water. Put the paste in one of the ice bowls and completely cool. Remove from water, grease liberally with olive oil and set aside. Repeat the same with beetroot dough, boiling it in another pan with boiling water and putting it in another bowl with ice water.
- Put 2 long strips of green paste in a square split 18 cm in shape so that they intersect in the middle at the bottom pots, like gift ribbons, and their ends evenly hanging down to the sides. Gently place 1 of the red pieces in the center of the mold, then put the second red piece of paste in the opposite direction so that their ends hang evenly on the sides. Evenly spread the penne paste mixture over the beetroot paste and on top cover with 2 squares of green paste, laying if necessary overlap them. Spread the spinach mixture evenly on top and cover with the remaining squares of green paste. Evenly spread meatballs and sauce on top. Fold over hanging the ends of the red paste and cover them with the filling. Fold up the hanging ends of the green stripes so that they meet in the middle. From the remaining green paste, tie a bow and put it on the top.
- Bake a gift from the paste until it warms up, and the edges of the bow Do not lightly brown, about 30 minutes. Let rest 15 minutes then remove from the pan and serve.
Note
Since beets can vary in shape, size and water content, in the end we get a different quality dough. If the dough is too loose, add a couple more tablespoons gradually tablespoons of flour until it stops sticking. Wrap up unused beetroot dough in a cling film and store in refrigerator for 3 days.
