Creamy pasta casserole combining Polish, spring accents: delicate asparagus and fresh tomatoes with juicy ground meat and creamy sour cream. A dish inspired by classic homemade casseroles, with a modern twist in the form of green asparagus and a light broth that prevents the filling from drying out. Serve hot, straight from the oven, as a hearty meal for the family or at a gathering with friends. Visually appealing with a golden, slightly crispy cheese crust and the contrast of green asparagus and red tomatoes. Perfect with a simple salad of young arugula or pickled cucumber.
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Preheat the oven to 200°C (top-bottom). Prepare a baking dish measuring about 20x30 cm: grease the bottom and sides with butter (20 g) to prevent sticking.
Set a large pot of water (about 3–4 liters) to boil. When the water starts to boil, add 5 g of salt (one teaspoon) and pour in 320 g of penne pasta. Cook the pasta for 8–10 minutes, stirring every 2–3 minutes, until al dente (it should be soft on the outside, with a slightly firm center). Drain the pasta and reserve 100 ml of the cooking water.
In a large skillet, heat 30 g of rapeseed oil over medium-high heat. Add 150 g of finely chopped onion and sauté for 4–5 minutes until the onion becomes translucent and slightly golden. Add 15 g of garlic (finely chopped) and sauté for 30–40 seconds, making sure it doesn't burn.
Add 400 g of ground pork to the pan. Break up the meat with a spoon and fry for 6–8 minutes over medium heat, until it changes color and starts to brown slightly. Stir every 1–2 minutes to create small, even pieces of meat.
To the sautéed meat, add 100 g of grated carrot and 300 g of chopped tomatoes. Sauté for 3–4 minutes until the carrot softens slightly. Add 30 g of tomato paste and mix well, sauté for 1 minute to let the paste lose its raw taste.
Pour 150 ml of vegetable broth and 150 ml of 18% cream into the pan. Add 5 g of salt, 2 g of pepper, and 2 g of sweet paprika. Simmer on low heat for 6–8 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. If the sauce seems too thick, add a little of the reserved pasta cooking water (1–2 tablespoons at a time).
Prepare the asparagus: trim the woody ends (about 3–4 cm) and cut the stalks into pieces 3–4 cm long. Add the asparagus to the sauce in the pan and cook for 3–4 minutes until they are tender-crisp — they should retain a vibrant green color.
In a large bowl, mix the drained pasta with the prepared meat sauce and asparagus. If needed, add 2–3 tablespoons of reserved pasta cooking water to achieve a smooth consistency. Transfer everything to the prepared baking dish. Evenly sprinkle 150 g of grated yellow cheese on top.
Place the dish in the oven preheated to 200°C and bake for 12–15 minutes, until the top is bubbling and the cheese is melted and golden. If you want a stronger crust, turn on the grill (top grill) for the last 2 minutes, watching the dish to ensure the cheese does not burn.
Remove the casserole and let it sit for 5 minutes to allow the sauce to thicken slightly. Just before serving, sprinkle with chopped parsley (10 g). For those who want, you can add a pinch of chili flakes per serving.
Zapiekanki have been popular in Polish cuisine since the post-war years, as they allowed for creative use of leftovers – combining pasta, meat, and vegetables created a hearty one-pot dish.
Serve the casserole slightly cooled (after 5 minutes) so that the sauce does not run out. It pairs well with a simple salad of young arugula drizzled with olive oil and apple cider vinegar or with pickled cucumber for a contrast of flavors.
Store in the refrigerator in a tightly sealed container for up to 3 days. To reheat, place a portion in an oven preheated to 180°C for 10–12 minutes or heat in the microwave for 2–3 minutes, then 1–2 minutes under the grill to refresh the cheese.
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Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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