Baked pasta recipe: the three best versions in our opinion

The baked pasta recipe is a typical Sunday lunch recipe: below we offer you three tasty versions.

Classic baked pasta recipe

INGREDIENTS

  • Rigatoni 600 g
  • Medium eggs 4
  • Parmigiano Reggiano DOP to be grated 3 tbsp
  • Scamorza (provola) 300 g

FOR MEATBALLS

  • Ground pork 250 g
  • Sausage 150 g
  • Parmigiano Reggiano DOP to be grated 100 g
  • Bread crumbs 100 g
  • Chopped parsley 2 tbsp
  • Medium eggs 2
  • Salt up to taste
  • Black pepper to taste
  • Nutmeg 1 pinch

FOR THE SAUCE

  • Tomato puree 1 l
  • White onions 1
  • 1 clove garlic
  • Extra virgin olive oil 4 tbsp
  • Salt up to taste
  • Basil 5 leaves
  • Black pepper to taste

FOR THE BEANS

  • Whole milk 1 l
  • 00 flour 80 g
  • Butter 80 g
  • Salt up to taste
  • Nutmeg 1 pinch

PREPARATION

Following the traditional oven-baked pasta recipe, you need to start preparing this dish starting from the meatballs. Then, take the sausage, cut it in half and remove the casing that wraps it. Then coarsely chop the meat with a knife.

In a larger bowl pour the minced meat and add the sausage, grated Parmesan, chopped parsley and the crumbled bread crumbs previously in the mixer. At this point, add the eggs and season with salt and pepper. Work the dough with your hands until you get a homogeneous mixture. Cover it with cling film and let it rest until ready for the meatballs.

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Once this is done, take care of the sauce. In a large non-stick pan pour the oil, a whole clove of garlic and the finely chopped onion. Once the oil is hot, pour the tomato puree. Add salt and pepper and cook for 30 minutes over low heat and with a lid, stirring occasionally.

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Meanwhile, shape the meatballs of about 10 g each and place them on a plate. With this dough you will be able to obtain about 70 meatballs.

Once the sauce is cooked, remove the garlic and pour the meatballs into the sauce. Season with salt and pepper and mix with a spatula. Leave to cook over low heat for 15 minutes. Then add the chopped basil leaves and continue cooking for another 5 minutes.

Finally, proceed with the preparation of the eggs. Firm them by boiling them for at least 8-10 minutes from the boiling water, then cool them under cold running water. Once cold, shell the hard-boiled eggs and cut them into slices and set aside.

At this point, cut the smoked cheese into cubes and set aside. Then proceed with the preparation of the béchamel: heat the milk in a saucepan. In a separate pan, heat the butter into chunks and let it melt over low heat. Turn off the heat and add the flour to the melted butter, stirring vigorously with a hand whisk to avoid the formation of lumps. Put the saucepan back on the heat and cook the cream obtained over low heat until it becomes golden: in this way you will obtain a roux. Then add the hot milk flush, flavored with nutmeg and salt. Cook the béchamel for 5-6 minutes over low heat until it has thickened, continuing to mix with a hand whisk.Transfer the béchamel to a bowl and cover it with cling film until it is used to avoid the formation of a crust on the surface.

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At this point there is nothing left to do but boil the pasta which must be drained halfway through cooking.

Once this is done, all that remains is to combine all the preparations we have. Then, take the ready-made meatball sauce and add it to the pasta, mixing well. Then spread a thin layer of béchamel on the bottom of a baking dish and create a first layer of rigatoni and meatballs. Spread over the pasta half of the sliced ​​hard-boiled eggs and half of the diced scamorza cheese, then sprinkle with half of the grated Parmesan cheese.
Season the first layer with a few spoonfuls of béchamel and proceed with the second layer of pasta and meatballs distributing it evenly over the first. Complete the layer with other sliced ​​eggs evenly distributed on the pan.
Sprinkle with diced smoked cheese and béchamel. Sprinkle with the remaining grated Parmesan cheese and bake at 180 ° in a static oven for about 15 minutes (or ventilated at 160 ° C for 7 minutes).

After cooking, set the oven function to Grill mode and gratin for about 5 minutes.
The baked pasta is ready: let it rest at room temperature for 5-10 minutes before enjoying it 36.

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White and vegetarian baked pasta

INGREDIENTS

  • 320 grams of pasta like mezze penne
  • 500 grams spinach
  • 200 grams pumpkin
  • 200 grams mozzarella fior di latte
  • 50 grams grated Parmesan cheese
  • 2 deciliter fresh cream
  • 1 shallot
  • 70 grams butter
  • nutmeg to taste
  • salt to taste

PREPARATION

First you need to cook the vegetables. Peel the shallot, wash it and chop it finely. Rinse the spinach and drain it lightly, leaving some water attached. Melt 20 g of butter in a pan, add the shallot, let it simmer over low heat with a tablespoon of water for about 5 minutes. Combine the spinach and a pinch of salt. Close the pan with a lid and continue cooking for 2-3 minutes.

At this point, prepare the pasta. Cut the pumpkin into thin slices, melt 20 g of butter in a second pan, add the pumpkin, a pinch of salt and a ladle of water and cook it covered for 10 minutes and uncovered for another 5. Cook the pasta for half the time cooking indicated, drain and season with 20 g of butter and a third of the Grana Padano.

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Now there is nothing left to do but compose the layers. Cut the mozzarella or smoked cheese into slices. Butter a baking dish. Pour a layer of pasta on the bottom. Follow with a layer of spinach, one of mozzarella and one of pumpkin and sprinkle with part of the Grana Padano. Repeat the layers, until you run out of ingredients. Season the fresh cream with a pinch of salt and nutmeg, pour it over the preparation, finish with the Grana Padano and cook the pasta in a preheated oven at 200 ° C for about 30 minutes. Let it rest for a few minutes and serve.

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Simple baked pasta recipe

The recipes we have seen above are very tasty but also quite laborious in preparation.
As the latest recipe for baked pasta, we offer you a super-fast and equally delicious version.

INGREDIENTS

  • 400 g Pasta (the shape you prefer of short pasta)
  • 500 ml Tomato puree
  • 250 g Mozzarella
  • 40 g Parmesan cheese (grated)
  • half Onions
  • 3 tablespoons Extra virgin olive oil
  • 1 bunch of Basil
  • to taste Salt

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PREPARATION

While the salted water to cook the pasta is boiling you prepare the sauce. Put the extra virgin olive oil in a saucepan with the thinly sliced ​​onion. Let it fry slightly and then pour the tomato puree into the saucepan, season with salt and cook over medium heat for 10 minutes. When cooked, add a few leaves of fresh basil to the sauce. Preheat the oven to 190 degrees. Boil the pasta. Drain it al dente and transfer it to a bowl. Season with the sauce, diced mozzarella and half of the grated Parmesan. Mix well and transfer it to a large baking dish. Sprinkle with the remaining grated Parmesan and immediately in the oven.
Cook for about 14-15 minutes after which the baked pasta will be ready to be enjoyed!

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