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Tasty Farmer’s Baked Pasta


  • ½ pound ground beef
  • 3 tablespoons plain breadcrumbs
  • 1 egg, beaten
  • 5-6 tablespoons water or milk
  • Salt and Pepper
  • 3 chicken livers, cut into four pieces
  • 5 ounces mushrooms, sliced
  • ½ cup butter
  • 4 thin ham slices, cut in pieces
  • ½ cup white wine
  • ½ cut meat broth
  • 1 package farfalle pasta or any short pasta of your choice
  • 1 ½ cup béchamel sauce
  • 7 ounces mozzarella cheese, diced


  1. Preheat the oven to 400 degrees F.
  2. In a bowl – mix ground beef, breadcrumbs, egg, water (or milk), salt and pepper. Shape into small meatballs.
  3. In a frying pan, heat butter and sauté liver, mushrooms and ham. Add meatballs and sauté until brown. Pour in white wine, meat broth and let cook on medium heat for 30 minutes.
  4. Prepare pasta according to package instruction, drain and mix with the liver-meatballs mixture.
  5. Transfer into a deep ceramic baking dish. Add half the béchamel sauce and stir to combine. Pour the remaining béchamel sauce over the pasta and top with diced mozzarella.

Romama’s Note: Prepare the béchamel sauce that we use for the Tasty Farmer’s Baked Pasta with 2 tablespoons butter, 2 tablespoons flour, 1 ½ cup milk, salt and pepper.

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  4. Oven Baked Mushroom Risotto
  5. Golden Yellow Pasta Sauce

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