Very quick baked pasta without bechamel is a great classic of Italian cuisine. A simple and tasty tomato ragù is prepared in very little time, then it’s finished in the oven with mozzarella and Parmesan.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 521.80 (Kcal)
- Carbohydrates 52.39 (g) of which sugars 1.93 (g)
- Proteins 39.29 (g)
- Fat 28.33 (g) of which saturated 10.82 (g)of which unsaturated 5.85 (g)
- Fibers 2.17 (g)
- Sodium 1,200.09 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.5 oz mezze maniche rigate pasta (240 g)
- 10.6 oz ground veal (or mixed)
- 1 cup tomato passata (about 250 g)
- to taste salt
- 1 celery stalk
- 1/2 onion
- 1 carrot
- 2 tbsp extra virgin olive oil
- 8 oz mozzarella (about 220 g), cut into pieces
- 3.4 fl oz wine (100 ml)
- 1.5 oz Parmesan (about 40 g)
- to taste breadcrumbs
Tools
- 1 Baking dish
- 1 Bowl
Steps
Sauté celery, carrot and onion in a pot with a drizzle of oil.
Add the minced meat and cook for about 10 minutes; then pour in the wine and let it evaporate, stir and continue cooking for about another 10 minutes.
Pour in the tomato passata, when it comes to a boil season with salt and continue cooking for another 15 minutes.
Meanwhile, cook the pasta, drain it and combine it with the sauce.
At this point assemble it as follows.
Pour part of the pasta into a well-oiled baking dish sprinkled with breadcrumbs, fill with mozzarella cut into pieces and Parmesan.
Pour the remaining pasta and top with mozzarella and plenty of Parmesan.
Bake in the oven at 392°F for 15 minutes.
Storage
Simple and delicious baked pasta can be kept in the refrigerator until the next day. The basic ragù can also be frozen for up to 6 months if you used only fresh ingredients.
