The baked trofie with ground meat and peas is a rich, flavorful, and tasty first course, perfect for the Sunday table and beyond. Because, as I always say, with baked pasta, even an ordinary day can become special. And don’t think it takes forever to prepare. This was a leftover recipe, bringing together various preparations from the previous days in a baking dish. Surely, making everything from scratch takes some time, but it’s worth it. And with the baked trofie with ground meat and peas, you’ll make a great impression!
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz ground veal
- 3.5 oz ground pork
- 3.5 oz ground turkey
- 1 stalk celery
- 1/2 onion
- 1 carrot
- 2 tbsp extra virgin olive oil
- 1/2 glass white wine
- to taste salt
- to taste vegetable broth (or water)
- 5.3 oz peas (frozen)
- 2 tbsp extra virgin olive oil
- 1/2 onion
- to taste salt
- to taste water
- 17.6 oz fresh trofie pasta
- 17.6 oz béchamel sauce
- 1.8 oz grated parmesan cheese
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 28 cm Casserole
- 1 20 cm Casserole
- 2 Spatulas
- 1 Pasta Pot
- 1 Baking Dish
Steps
Prepare the sauté: peel the carrot and onion, wash the celery, and chop them into small cubes. Sauté them in a tall saucepan with extra virgin olive oil. When the sauté is well browned, add the ground meat and stir, making sure to break up all the meat chunks. Let the meat brown well. Pour in the white wine, let it evaporate, then adjust the salt. Cook by occasionally adding some ladles of broth.
In a saucepan, heat the oil and gently sauté the thinly sliced onion. Add the peas (if using fresh, shell them first) and let them flavor for a few minutes, stirring occasionally. Add vegetable broth or hot water to cover them, adjust the salt, and cook covered for ten to fifteen minutes. The cooking time will depend on the peas you use, whether fresh or frozen, large or small. If the broth dries up, add a little more to finish cooking.
When the peas are cooked, transfer them to the saucepan with the white ragù, stir and let them flavor for a few minutes to blend the tastes. Boil the pasta in plenty of salted water for the time indicated on the package. Drain, season with the ragù, add the béchamel and parmesan, and mix. Then transfer it into a baking dish, sprinkle with grated parmesan, and gratinate in the oven at 392°F (200°C) for fifteen to twenty minutes or until a nice golden crust forms.
