So many memories of me as a child, when home cooking was simple yet extraordinarily good! The cooking was simple, genuine, and the flavors authentic. Gathering around a table was always a celebration, especially if it was at the grandparents’. Everything seemed to have a special taste, the food, the company of family, the chatter of children. Today, I want to tell you about a dish we made on Sundays, when even the slightly more elaborate recipes than the daily ones were synonymous with festivity and conviviality. I’m talking about Grandma’s Baked Pasta without Cold Cuts and Béchamel, with a wonderful gratin that makes it irresistible. You’ll see it will disappear quickly, and if there are leftovers (I always make sure to have some by pretending to miscalculate the amount), it will be even better the next day.
You can also read:
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Energy 762.06 (Kcal)
- Carbohydrates 105.72 (g) of which sugars 5.81 (g)
- Proteins 39.89 (g)
- Fat 21.58 (g) of which saturated 6.87 (g)of which unsaturated 6.66 (g)
- Fibers 5.15 (g)
- Sodium 655.75 (mg)
Indicative values for a portion of 260 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 for Grandma’s Baked Pasta without Cold Cuts and Béchamel
- 5.3 oz ground beef
- 5.3 oz ground pork
- 1 carrot
- 1 stalk celery
- 1 onion (small)
- 2 1/8 cups tomato sauce
- 1/2 tablespoon tomato paste
- 1/4 cup white wine
- 2 1/8 cups water
- 1 leaf bay
- 2 tablespoons extra virgin olive oil
- 7.1 oz frozen peas (or fresh)
- to taste salt
- to taste pepper
- 14.1 oz rigatoni
- 2.1 oz grated parmesan (or grana padano)
- 4 eggs
- 0.5 oz butter
What You Need for Grandma’s Baked Pasta without Cold Cuts and Béchamel
- 1 Pot
- 1 Casserole
- 1 Saucepan
- 1 Baking Dish
Procedure for Grandma’s Baked Pasta without Cold Cuts and Béchamel
First, you need to prepare the ragù, which can be made in advance the day before. We Sicilians like to add peas, fresh or frozen.
Chop the onion, carrot, and celery stalk with a knife into very small pieces. If you don’t have much time, you can use a food processor, chopping the vegetables a little at a time.
Put the oil in the casserole, let it heat up, and add the chopped vegetables. Sauté for a few minutes, then add the meat and let it brown as well.
Deglaze with the wine and let it evaporate. Now, add the tomato sauce, the paste, the bay leaf, water, salt, pepper, and let cook on low heat for about 1 and a half hours, stirring often.
Cook two hard-boiled eggs, immerse them in a bowl with very cold water, and peel them. Cut them into small pieces and set aside.
Put a pot with plenty of salted water on the stove and bring to a boil. Throw in the pasta and drain it while still quite al dente, as it will continue cooking in the oven.
Pour the pasta into a large bowl, add the ragù and cheese, leaving a bit of each to put in the middle and on the surface, and mix well.
Place half of the seasoned pasta into a baking dish, covering the entire bottom of the dish, add some ragù and cheese, and half of the hard-boiled eggs, distributing them evenly.
Pour the remaining pasta and finally cover with ragù, cheese, and hard-boiled eggs. Distribute the butter in small pieces here and there.
Beat the other two eggs well and pour them over the pasta. Bake at 392°F for about half an hour. The pasta should look nice and crispy. If the surface darkens too much, cover with a sheet of aluminum foil.
Remove the pasta from the oven and wait at least 15 minutes before serving. If you prefer a firmer pasta, wait a bit longer.
Enjoy your meal!
FAQ (Questions and Answers)
Can I skip the peas?
You can, in this way, you’ll have the traditional ragù without peas.
How do I store it?
You can put it in an airtight container and store it in the fridge for a couple of days.
How can I reheat the pasta leftovers the next day?
Simply in the oven at 356°F, or in a pan with a lid over very low heat, or in the microwave.
