Baked pasta with provola, a recipe that takes you back to childhood when our grandmothers used to prepare it, and it was instantly a celebration.
A rich dish, perfect to prepare for holiday lunches, it can be easily made the day before and then cooked before the guests arrive.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Pasta with Provola:
- 1.1 lbs mixed ground meat
- 1 yellow onion (small)
- 1 carrot (small)
- 1 celery stalk (small)
- 1 clove of garlic
- 1 leaf bay leaf
- 1 glass dry white wine
- 2.96 cups dry white wine (or red)
- to taste fine salt
- to taste black pepper
- 2 cups whole milk
- 4 tbsps all-purpose flour
- to taste fine salt
- to taste nutmeg
- 10.5 oz short dry pasta
- 1 provola cheese
- to taste grated Parmesan cheese
Tools for Baked Pasta with Provola:
- 1 Baking Dish
- 2 Saucepans
- 1 Knife
Steps for Preparing and Cooking Baked Pasta with Provola:
First, prepare the ragù. We made the ragù with the pressure cooker, much quicker to prepare; otherwise, here is the classic version:
Dice the vegetables and place them in a saucepan with extra virgin olive oil, a clove of garlic, and the bay leaf. Sauté well, then add the meat and brown it, stirring often. Deglaze with wine, and when it has evaporated, add the tomato sauce, salt, and pepper. Cover with a lid and cook for 40 minutes.
While the ragù is cooking, prepare the béchamel. We make it without butter for a lighter result without compromising on flavor and creaminess. Follow HERE the recipe.
In a large saucepan, add water, salt it, and when it reaches a boil, cook the pasta al dente, then drain it in a large bowl.
Add half of the ragù and half of the béchamel to the pasta, a generous sprinkle of grated Parmesan cheese, and half of the provola cut into cubes. Mix well.
Pour half of the mixture into a rectangular glass baking dish, then place half of the remaining ragù on top of the pasta and level it with the back of a spoon. Add half of the béchamel and the remaining provola cut into very thin slices, and sprinkle more grated Parmesan cheese.
Pour the remaining pasta and finish with the remaining ragù and béchamel, and sprinkle with Parmesan.
Bake in a preheated oven at 356°F for about 30 minutes, until golden and crispy on top.
Tips:
As an alternative to regular provola, you can use smoked provola.
As an alternative to regular provola, you can use smoked provola.
