Baked mbruscinata pasta, the quick version of Calabrian baked pasta, this time without the legendary fried meatballs simmered in ragù but with a rich ragù with added grated zucchini, to ensure the little ones eat more vegetables. This pasta is often prepared throughout the year, and not only for Sunday lunch, it usually accompanies us on picnics in the mountains or by the sea. It’s prepared in the morning with a ragù that isn’t too thick, and we add whatever is in the fridge, cheeses, cold cuts, and the inevitable hard-boiled eggs, then it’s baked where the flavors mix and enhance to give us a truly delicious baked pasta dish, this is the Calabrian mbruscinata pasta or baked pasticciata pasta. Here is the version with meatballs. In this recipe, I didn’t use celery, often we prepare the ragù simply with an onion soffritto, but it’s a good habit to add some vegetables, so I recommend always keeping a good soffritto mix ready at home.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Mbruscinata Pasta
- 10.5 oz penne rigate
- 2 eggs
- 1.7 oz smoked scamorza cheese
- 1.7 oz provola cheese
- to taste Grana Padano DOP
- 21 oz ragù
- to taste salt
- 7 oz ground beef
- 10.5 oz tomato sauce
- 1 glass water
- 1/2 glass wine
- 1 carrot
- 1 onion
- 2 small zucchinis or celery
- salt
- pepper
- olive oil
- chili pepper
Tools for Preparing Mbruscinata Pasta
- 1 Pan
- 1 Pot
- 1 Small pot
- 1 Baking dish
Steps to Prepare Mbruscinata Pasta
Let’s start with the ragù
1. We begin by preparing the ragù mix with carrot, celery, and onion; I didn’t have celery, so I used 2 small zucchinis from the garden. I cleaned and chopped the vegetables into pieces using a chopper, and finely chopped.
2. In a pan, add a little olive oil, add the chopped mix and fry. Then add the ground beef, brown it, deglaze with wine, add salt and pepper, and chili if desired, and finally the tomato sauce and water. Cook on low heat with a lid for about 40 minutes, stirring occasionally.
Boil 2 eggs covered with water in a small pot. Cook for 5 minutes from the boil. Drain, cover with cold water, repeat, then drain and shell the eggs immediately. Set aside.
1. Cook the pasta in boiling salted water, without completing the cooking. Drain it a bit undercooked, mix with ragù, add the crumbled eggs, provola, and scamorza in cubes and grated Grana, mix well, and transfer to a baking dish.
2. Bake in the oven for about 20 minutes at 350°F (180°C). Remove from oven and enjoy our delicious baked mbruscinata pasta.
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