A layer of chicken stuffing: Grate the onion and boil it in a small amount of water to remove the pungent smell and taste. Add in onion oil, pepper and tomatoes and gently stew by adding beef, mash well with a fork to avoid lumps, simmer 5-7 minutes, add the cream and cook, will not evaporate yet all the liquid.

Boil the pasta as instructed on package, drain in a colander, rinse with cold running water to stop cooking.

1 PCs egg whisk with salt and pepper, add to the pasta, shaking the pan, mix well. Pave the bottom of the form (30x25 cm and 4 cm high) half of the pasta pretty evenly - makaronina to macaronic, and sprinkle with half the amount of pasta (60 g) cheese. Top vystelit a layer of chicken forcemeat, to stamp it on the surface of the pasta. Cover with remaining pasta (exactly the same as the bottom layer) and sprinkle with remaining (60 g) cheese.

The cream-béchamel: In a deep pan well to heat the oil and fry the flour, stirring constantly to avoid lumps, pour the hot milk, stirring with a whisk, and brew; the willingness of the cream the appearance of gurgling bubbles, remove from heat and cool slightly. Stir in the eggs one by one 3 pieces, salt and pepper, add the nutmeg and cheese (80 gr), mix well and pour over the entire surface of casserole.

Bake in pre-heated to 180-190"C oven for 25-30 mins until Golden brown. The finished pudding slightly cool, cut into portions and serve immediately.

Help yourself!

Classic casseroles Pastitsio with a Bolognese sauce of mixed minced meat. The sauce recipe - http://www.povarenok .ru/recipes/show/764 59/