Rigatoni al forno
Rigatoni al forno like the Italians make – your family will surely love the pasta casserole with spicy minced meat, crunchy peas and crispy cheese crust!
INGREDIENTS
1 onion
1 clove of garlic
1 handful of basil
5 slices of cooked ham (approx. 30 g each)
2 tbsp olive oil
300 g ground beef
Salt
5 tbsp tomato paste (2x concentrated)
400 ml vegetable stock
200 ml cream (30% fat)
400 g rigatoni pasta
a little olive oil for the dish
300 g frozen peas
freshly ground pepper
50 g grated mozzarella (40% fat in dry matter)
50 g grated Gouda (48% fat in dry matter)
PREPARATION
1. For the rigatoni al forno, peel the onion and garlic and dice finely. Wash the basil, drain and pluck the leaves from the stems. Cut the ham into 2 cm pieces.
2. Heat olive oil in a pan, add minced meat with diced onion and garlic, season with salt and fry for about 4-5 minutes. Stir in tomato paste, vegetable stock and cream and simmer for 2-3 minutes at medium heat.
3. In the meantime, cook the rigatoni in salted water al dente according to the instructions on the packet and drain. Preheat the oven to 180 degrees circulating air (top/bottom heat: 200 degrees) and rub a casserole dish (20 x 25 cm) with olive oil.
4. Fold the cooked rigatoni into the minced meat sauce together with the peas and diced ham. Bring to the boil and season with salt and pepper. Pour everything into the casserole dish, sprinkle with cheese and bake in the preheated oven for about 20 minutes until golden brown.
5. As soon as the cheese crust is golden brown and crispy, take the rigatoni al forno out of the oven, sprinkle with basil leaves and serve. Bon appetit!
