❗I got this casserole recipe from my friend in France!🔝My family asks me to cook it every day!

Ingredients

• 4 pieces Eggs (large, room temperature)
• 2 teaspoons Salt (for seasoning the entire dish)
• 2 teaspoons Black Pepper (ground)
• 3 teaspoons Dried Oregano (divided between egg mixture and meat/veg seasoning)
• 1 cup Heavy Cream (full‑fat)
• 1 cup Milk (whole milk)
• 0.5 cup All-Purpose Flour (sifted)
• 1 tablespoon Baking Powder
• 8 ounces Pasta (penne, rigatoni or similar)
• 3 tablespoons Olive Oil (extra‑virgin, divided for sautéing and greasing)
• 1 medium White Onion (finely chopped)
• 2 cloves Garlic (grated)
• 18 ounces Ground Pork and Beef (50/50 mix, fresh)
• 7 fluid ounces Tomato Sauce (smooth, no added herbs)
• 200 grams Cheese (hard cheese such as mozzarella or cheddar, grated)
• 1 medium Red Onion (coarsely chopped)
• 1 large Eggplant (cut into rings then strips)
• 2 pieces Sweet Bell Peppers (any color, chopped)
• 5 large Champignon Mushrooms (finely chopped)
• 14 ounces Canned Chopped Tomatoes (drained if excess liquid)
• 6 pieces Cherry Tomatoes (halved for garnish)
• 1 small bunch Green Onions (finely chopped for garnish)

Instructions

1. Prepare Egg Mixture

   Break the 4 eggs into a mixing bowl, add 1 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano. Whisk until fully combined.

   Time: PT5M

2. Add Cream, Milk, Flour, and Baking Powder

   Pour in 1 cup heavy cream, 1 cup whole milk, 0.5 cup sifted flour, and 1 tbsp baking powder. Whisk until the batter is smooth and free of lumps.

   Time: PT3M

3. Boil Pasta

   Fill a saucepan with water, add a pinch of salt, bring to a boil, then add 8 oz pasta. Cook according to package directions until al dente, then drain.

   Time: PT12M

   Temperature: 100°C

4. Sauté White Onion

   Heat 1 tbsp olive oil in a frying pan over medium heat. Add the finely chopped white onion and sauté until translucent.

   Time: PT5M

   Temperature: medium heat

5. Add Garlic

   Stir in the grated garlic and cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

6. Cook Ground Meat

   Add the 18 oz ground pork‑beef mixture to the pan. Cook, stirring occasionally, for 12 minutes until browned and cooked through.

   Time: PT12M

   Temperature: medium heat

7. Season Meat

   Season the cooked meat with 1 tsp salt, 1 tsp black pepper, and 1 tsp oregano. Mix well and remove the pan from heat.

   Time: PT1M

8. Combine Pasta, Meat, and Sauce

   In a large bowl, combine the drained pasta, seasoned meat, 7 fl oz tomato sauce, and half of the grated cheese. Mix until evenly distributed.

   Time: PT5M

9. Transfer to Baking Dish

   Grease a 9×13‑inch baking dish with a little olive oil. Pour the pasta‑meat mixture into the dish and spread evenly.

   Time: PT2M

10. Prepare and Simmer Vegetables

    In another frying pan, heat 1 tbsp olive oil over medium heat. Sauté the coarsely chopped red onion until soft (3 min). Add eggplant strips, cook 5 min. Add chopped sweet peppers, cook 3 min. Add chopped mushrooms, cook 3 min. Stir in the canned chopped tomatoes, season with 1 tsp salt, 1 tsp black pepper, and 1 tsp oregano. Simmer the vegetable mixture for 10 minutes until tender.

    Time: PT20M

    Temperature: medium heat

11. Layer Vegetables

    Evenly spread the cooked vegetable mixture over the pasta‑meat layer in the baking dish.

    Time: PT2M

12. Add Egg Custard

    Pour the prepared egg‑cream batter over the layered vegetables, allowing it to flow and coat everything.

    Time: PT2M

13. Top with Remaining Cheese

    Generously sprinkle the remaining grated cheese over the top of the casserole.

    Time: PT1M

14. Preheat Oven

    Preheat the oven to 360°F (180°C).

    Time: PT10M

    Temperature: 360°F

15. Bake Casserole

    Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbly.

    Time: PT30M

    Temperature: 360°F

16. Prepare Garnish

    While the casserole bakes, halve the cherry tomatoes.

    Time: PT5M

17. Finish and Serve

    Remove the casserole from the oven, let it rest for 5 minutes, then place a cherry‑tomato half on each of the 12 servings and sprinkle with chopped green onions.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

14g

Carbohydrates

18g

Fat

26g

Fiber

1g