Pasta al Forno / Baked Pasta

Updated: May 5, 2020

#pasta #forno #baked #pasta


  • Preparation: 1 Hour

  • Cooking: 80 Minutes

  • Difficulty: Medium

  • Portion : 8 Persons



Ingredients:


Rigatoni 600 g

Medium eggs 4

Parmesan cheese to grate 3 tbsp

Scamorza or provola cheese 300 g

For the Ragu'

Ground pork 250 g

Sausage 150 g

Parmesan cheese to be grated 100 g

Bread crumbs 100 g

Chopped parsley 2 tbsp

Medium eggs 2

Salt

Black pepper


Sauce

Tomato sauce 1 liter

White onions 1

Garlic 1

Extra virgin olive oil 4 tbsp

Salt

Basil

Black pepper


For the Béchamel

Whole milk 1 liter

Flour 00 or All Purpose flour 80 g

Butter 80 g

Salt


Preparation:

To prepare the pasta in the oven, start with the dough for the meatballs. First take the sausage, cut it in half 1 and remove the casing that surrounds it.

Then roughly chop the meat with a knife. In a larger bowl pour the minced meat and add the sausage, add the grated Parmesan,

the chopped parsley and the breadcrumbs previously crumbled in the mixer. Then add the eggs and season with salt and pepper. Work the dough with your hands until you obtain a homogeneous mixture. Cover it with plastic wrap and let it rest until the meatballs are prepared. Then, take care of the sauce: pour the oil, a whole garlic clove and finely chopped onion into a large non-stick pan. When the oil is hot, pour in the tomato puree. Salt, pepper and cook for 30 minutes on low heat with lid, stirring occasionally. In the meantime, model the meatballs of about 10 g each and place them on a plate. After the cooking time of the sauce, remove the garlic and pour the meatballs into the sauce. Season with salt and pepper and mix with a spatula. Let it 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 after boiling water, then cool them under running cold water. Once cold, shell the hard-boiled eggs and cut them into slices with the appropriate tool or with a sharp knife and keep them aside in a small bowl. Then, cut the scamorza or provola into slices, then into strips, finally into cubes. Place in a small bowl and set aside. At this point, 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 get a roux. Then add the hot milk by the wire, season with salt. Cook the béchamel for 5-6 minutes on low heat until it thickens, continuing to mix with the hand whisk. Transfer the béchamel to a bowl and cover it with cling film until it is used to avoid formation of the crust on the surface. Boil the pasta in abundant salted water and drain it halfway through cooking. Take the ready-made meatball sauce, and add it to the pasta. Mix the ingredients well with a spoon. Then distribute a layer of bechamel on the bottom of a baking dish and create a first layer of rigatoni and meatballs. Spread half the boiled egg slices over the dough and half the diced scamorza or provola then sprinkle with half of the grated Parmesan cheese.

Season the first layer with a few spoonfuls of bechamel 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 baking dish. Sprinkle with cubed scamorza pr provola and bechamel. Sprinkle with the remaining grated Parmesan 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 cook au gratin for about 5 minutes. The baked pasta is ready: let it rest at room temperature 5-10 minutes before enjoying it. I have added the Ricotta cheese on top after cooking, see photo below.


Storage:

The baked pasta, if left over, can be frozen in the refrigerator in a tightly closed container for a maximum of 2 days. If fresh ingredients have been used for the preparation, the baked pasta can be frozen, whole or portioned, both raw and cooked.


Enjoy :-) and Share it!



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