Baked Pasta
Ingredients
- 500 gRigatoni (dry)
- 400 gPork and beef stuffing (fresh)
- 4 pcRound tomato (diced)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 100 mlRed wine
- 50 gUnsalted butter
- 50 gWheat flour
- 500 mlWhole milk
- 200 gBuffalo milk mozzarella ("di bufala") (cubed)
- 60 gParmesan cheese (grated)
- 2 tbspExtra virgin olive oil
- 1 pinchNutmeg (grated)
- 1 pcBasil (fresh bunch)
- 400 mlTomato passata
Method
Rigatoni coated in a meaty sauce and creamy bechamel, baked under a golden cheese crust. The scent of melted parmesan and nutmeg signals a generous meal.
- 1
In a skillet with olive oil, sauté the chopped onion and garlic. Add the pork and beef stuffing. Sear over high heat until the meat is browned, then deglaze with red wine. Let it reduce by half.
- 2
Stir in the diced round tomatoes and the tomato passata. Simmer over low heat. The sauce should thicken and coat the back of a spoon. At the end of cooking, toss in the chopped basil leaves.
- 3
Melt the butter, add the flour to form a roux. Gradually pour in the milk while whisking. Heat to a boil so the sauce thickens. Season with salt and nutmeg.
- 4
Plunge the rigatoni into a large amount of boiling salted water. Remove them 2 minutes before the time indicated on the package: they should be very firm as they will finish cooking in the sauce in the oven.
- 5
Mix the pasta with the meat sauce and half of the béchamel. Pour into a dish, cover with the remaining béchamel, diced mozzarella, and parmesan. Bake at 200°C until the crust is golden brown and bubbling.
Frequently asked questions
How do you get this dish right?
- Do not overcook the pasta in water; they must be 'molto al dente' as they will absorb the sauce's moisture in the oven.
- If the sauce is too acidic from the tomatoes, add a small pinch of sugar to balance it out.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven with a splash of water to restore creaminess.
