BAKED PASTA WITH WHITE RAGU, an easy and quick white variant. Baked pasta with ragu is delicious and perfect for Sunday family lunch. The classic, hearty, and tasty recipe is prepared with meat ragu, grated cheese, and béchamel and then baked in the oven.
To prepare a perfect baked pasta, I recommend draining the pasta al dente, a few minutes before the time indicated on the package, to avoid it becoming overcooked due to prolonged baking.
Now let’s go to the kitchen and I’ll show you how to prepare the BAKED PASTA WITH WHITE RAGU
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 11 oz mezze maniche rigate
- 0.66 lbs ground mixed meat
- 0.42 cups white wine
- 1 stalk celery
- 1 carrot
- 1/2 onion
- 1.06 oz cheese (grated)
- to taste extra virgin olive oil
- to taste salt
- 2.11 cups milk
- 0.14 cups flour
- 1.06 oz butter
- 1 tsp salt
Tools
- 1 Baking dish
- 1 Bowl
- 1 Spoon
Steps
Let’s start preparing the
Let’s start with the white ragu: in a pan, sauté the chopped celery, carrot, and onion in a drizzle of oil.
Add the ground meat and brown it well. Deglaze with half a glass of white wine, let it evaporate, salt, stir, and continue cooking for about 30 minutes. If necessary, add a ladle of hot water.
Heat the water for the pasta and in the meantime prepare the béchamel: melt the butter in a small saucepan.
Add the flour and stir with a whisk.
Pour the milk (at room temperature) slowly into the pot and let it thicken, always stirring, and set the béchamel aside.
Cook your mezze maniche in salted boiling water, then drain them and mix with the prepared sauce and béchamel.
Transfer everything into a baking dish and sprinkle with the cheese and bake your mezze maniche with white ragu, in a static oven at 392°F for 15 minutes.
And bon appétit!!
Marge’s Tips
Baked pasta can be stored for a maximum of 2 days in the refrigerator in an airtight container or covered with plastic wrap.
Baked pasta can be stored for a maximum of 2 days in the refrigerator in an airtight container or covered with plastic wrap.
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