Pastelon de Platano Maduro Recipe (Ripe Plantain Casserole)

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ground beef

  70% lean meat / 30% fat, raw

  2 lb or 906g

• Traditional pasta sauce

  Campbell soup company, prego pasta, ready-to-serve

  1 cup or 260g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Parsley

  Raw

  1 tsp or 1g

• Plantains

  Raw

  6 medium or 1.07kg

• Salt

  Table

  1 tsp or 6g

• Butter

  Unsalted

  ¼ cup or 57g

• Cheddar cheese

  1 cup, melted or 244g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

• Whole milk

  3.25% milkfat, with added vitamin D

  2 cup or 488g

• Chicken Cubes Bouillon

  Knorr Hispanic - Walmart

  1 serving or 6g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. For the filling
2. Make filling: Find recipe and instructions for filling here.
3. To assemble
4. Boil plantains: Peel the plantains and boil adding 1 teaspoon of salt to the water. Once the plantains are fork tender (15 - 20 mins), remove from the heat.
5. Mash: Take the plantains out of the water right away, and mash them with a fork. Add the butter and keep mashing until it is very smooth with no lumps.
6. Layer: Grease a 1-inch tall baking pan. Put half of the plantains mixture in the baking pan. Cover with half of the cheese. Cover the cheese with the meat. Cover with the remaining plantain mixture. Cover with the rest of the cheese.
7. Bake: Cook in preheated oven to 350 F [175 C] until the top is golden brown.
8. Serving: It will be easier to serve if you wait five minutes after removing from the oven.
9. Recipe by: Clara Gonzalez (source: https://www.dominicancooking.com/250-pastelon-de-platanos-amarillos-ripe-plantains-casserole.html)