Ingredients
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500 g RigatoniOr another small pasta type
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200 g Minced beef
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200 g Minced pork
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1 CarrotSmall
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1 rib Celery
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1/2 Onion
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50 ml Extra virgin olive oil
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Salt
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Pepper
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1 l Tomato puree
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200 ml White wineDry
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250 g Mozzarella
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50 g Parmesan cheeseGrated
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For the béchamel
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250 ml Whole milk
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25 g Butter
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12 g Flour
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Salt
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Pepper
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Nutmeg
Directions
Pasta al forno (baked pasta) is a classic Italian pasta dish made with pasta cooked first in boiling water, arranged in an oven dish and topped with meat sauce, mozzarella cheese and béchamel sauce. Final baking in the oven and sprinkling grated Parmesan cheese will create a delicious gratin texture on the surface.
Soft and stringy inside, crispy and golden on the outside-a riot of different flavors, colors and textures that make this dish perfect for a family meal or the holiday table.
As with all recipes, there are so many variations of it: some add meatballs, some add sliced meats, some use ricotta instead of mozzarella and some prefer it white, without using tomato puree. The vegetarian version is also excellent, to be customized with vegetables of your choice.
In short, whichever way it is prepared, Pasta al forno it always gets everyone to agree.
The pasta format is also your choice: rigatoni or short pasta are perfect, remembering to drain them very al dente. Here is the step-by-step recipe for making the perfect pasta al forno!
Steps
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1
Done
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Begin preparing the béchamel sauce by melting the butter in a saucepan. Add the flour and stir quickly. Add the milk, pepper, salt and nutmeg and cook over medium heat, stirring, until thickened. Prepare the meat sauce: finely chop the celery, carrot and onion. Wilt them in a saucepan with the oil, then add the minced meat [1]. |
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2
Done
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Add the tomato puree and a ladleful of hot water. Cover with the lid and cook the ragout over medium heat for about an hour, stirring occasionally and adding more water if necessary [3]. |
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3
Done
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On the bottom of a baking dish pour a spoonful or two of ragù, then form a first layer with half the rigatoni, more ragù and bechamel sauce [5]. |
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4
Done
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Finish with the remaining pasta and meat sauce [7]. |
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5
Done
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Tips- Instead of minced meat, sausage or patties can be used to enrich the tomato sauce. In addition, hard-boiled eggs or cooked ham can also be added. |
