At my house, Crunchy Pasta is one of the most popular dishes, and we call it that because it’s not just baked pasta, but it remains slightly crunchy on the surface and soft inside.
For those who like pasta baked, but in this case made very simply yet very deliciously, this is the right dish.
I was quite young when we already called it this at home, and the tradition carried on to the family I created once I got married, and now my children also ask for Crunchy Pasta, which is practically more roasted baked pasta.
At my house, this main dish is mostly for Sunday meals, but of course, you can prepare it any day of the week, according to your household habits.
If you try any of my recipes, send me the photos, and I will publish them on my page with your name.
Try to make it keeping in mind that the pasta cooks al dente; then you must calculate the oven cooking time, which will be about half an hour.
Approx. 595 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crunchy Pasta
- 14 oz elicoidali or rigatoni
- 8.8 oz grated Parmigiano Reggiano
- 28 oz canned peeled tomatoes
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste nutmeg
- 10.5 oz mixed ground pork and veal
- 28 oz canned peeled tomatoes
- to taste salt
- 2 tbsp extra virgin olive oil
- 1/2 onion
Preparation of Crunchy Pasta
Take a pan and add the extra virgin olive oil, heat on low flame, and add the ground meat, cook slowly, and add the nutmeg.
When the ground meat turns gray (semi-cooked), add the can of peeled tomatoes passed through a food mill, stir, adjust the salt, and let the ragù cook.
Now let’s prepare the sauce.
Take another pan, add the extra virgin olive oil, heat it, and add the minced or blended onion (according to your taste), sauté a little, then add the peeled tomatoes passed through a food mill, adjust the salt, and let it cook.
When both sauces are almost ready, boil water for the pasta, add salt, and cook the pasta.
When the pasta is cooked al dente, drain it and place it in a large baking dish, add all the ragù and as much simple sauce as needed, mix well, and add half of the Parmigiano.
Heat the oven in grill mode and bake our pasta, stirring occasionally.
