Baked trofie with ground meat and peas is a rich, flavorful, and tasty first course, perfect for the Sunday dining table and beyond. Because, as I always say, with baked pasta, even an ordinary day can become special. And don’t think it requires a lot of time to prepare. For example, this was a recycling recipe that gathered different preparations from previous days in a baking dish. Of course, making everything from scratch requires some time, but it’s worth it. And with the baked trofie with ground meat and peas, you’ll make a great impression!
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- Difficulty: Easy
- Cost: Economic
- 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 tbsps extra virgin olive oil
- 1/2 glass white wine
- to taste salt
- to taste vegetable broth (or water)
- 5.3 oz peas (frozen)
- 2 tbsps extra virgin olive oil
- 1/2 onion
- to taste salt
- to taste water
- 1.1 lbs fresh trofie
- 1.1 lbs béchamel sauce
- 1.8 oz grated Parmesan cheese
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Casserole 28 centimeters
- 1 Casserole 20 centimeters
- 2 Spatulas
- 1 Pot for pasta
- 1 Baking Dish oven
Steps
Prepare the soffritto: peel the carrot and onion, wash the celery, and chop them into small cubes. Sauté them in a high-sided casserole with extra virgin olive oil. When the soffritto is well sautéed, add the ground meat and stir, making sure to break up all the clumps of meat. Let the meat brown well. Deglaze with white wine, let it evaporate, then season with salt. Cook, adding a ladle of broth occasionally.
In a casserole, heat the oil and gently fry the thinly sliced onion. Add the peas (use shelled peas if they are fresh) and let them flavor for a few minutes, stirring occasionally. Add the 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 out, add a little more to finish cooking.
When the peas are cooked, transfer them to the casserole with the white ragù, stir and let them flavor for a few minutes to blend the tastes. Cook the pasta in plenty of salted water for the time indicated on the package. Drain, season with ragù, add béchamel sauce and Parmesan, and mix. Then transfer into an ovenproof baking dish, sprinkle with grated Parmesan and bake in the oven at 392°F (200°C) for fifteen to twenty minutes or until a nice golden crust has formed.
