Mine Rigatoni al Forno With minced meat, peas, ham and a tomato-cream sauce, original taste like the Italian. So save yourself the bag, because with my successful recipe you can easily make the classic casserole yourself.
Rigatoni al Forno like the Italian
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My Rigatoni al Forno taste like the Italian and are easy to make. Here is the best recipe.
I use a rectangular baking dish with the dimensions 20 x 26 cm.
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Cook the rigatoni bite -proof according to the package. Chop the onions and garlic. Cut the ham into small pieces.
350 g rigatoni, 1 onion, 1 clove of garlic, 100 g cooked ham
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Heat the oil in a pan and fry the minced meat. Add the onions and garlic and fry briefly. Fold in the tomato paste and briefly roast.
300 g beef meat meat, 1 tablespoon of olive oil, 100 g of tomato paste
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Add the broth and cream and simmer everything over medium heat for at least 15 minutes. If you have time, better 30 minutes. Season with salt, pepper and Italian herbs. Fold in parmesan.
250 ml beef broth, 250 g of cream, 1 tablespoon of Italian herbs, 3 tablespoons of grated parmesan, Salt and pepper
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Preheat the oven to 180 degrees top and bottom heat.
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Put the rigatoni, sauce, peas and ham in a baking dish and mix. Cover everything with Mozzarella and bake for 15 minutes.
150 g of peas, 50 g grated Mozzarella
Calories: 775kcal | Carbohydrates: 82G | Protein: 37G | Fat: 33G
Rigatoni al Forno – the Italian classic
When it comes to delicious pasta dishes, Italy is always at the forefront. Our menu is just so much more delicious with dishes such as Spaghetti Bolognese or Lasagne.
The Pasta al Forno is a classic pasta dish from Italian cuisine, which is also very popular with us. Pasta, minced meat and tomato sauce are simply an unbeatable combination. Al Forno Incidentally, in Italian means “from the oven”. If everything is baked in the oven with delicate melting mozzarella, we are all in the 7th pasta sky. Mamma Mia!
Meal-prep tip: Prepare and freeze the double portion of the tomato minced meat sauce. So you always have a good basis for delicious Rigatoni al Forno in the freezer.
The ingredients for my Rigatoni al Forno
The Italian pasta casserole is full of ingredients that simply taste the whole family. And are we honest: don’t everything taste so much tasty with cheese?
- Pasta
Rigatoni, short tubular noodles, are particularly suitable for the pasta casserole. They absorb sauces particularly well thanks to the grooved surface. - Minced meat
I use bio-quality beef meat meat. - Onion & garlic
- Ham
- Peas
The peas are not necessarily part of it, but I think they just go well with the remaining ingredients. In addition, I would be missing from the beautiful blob of color without peas 🙂
The sauce for the Rigatoni al Forno consists of tomato paste, beef broth and cream and is seasoned with Italian herbs.
Prepare Rigatoni al Forno: step by step with the best tips
- Prepare
First cook the rigatoni al dente. So you should still be easy to bite. Chop the onions and garlic into small pieces and cut the ham into small pieces. - Fry
Now heat the oil in a large pan and fry the minced meat vigorously. Then add the onions and garlic and fry briefly. Fold in the tomato paste and roast. - Mix the sauce
Then the broth and cream are added and the sauce is allowed to simmer for at least 15 minutes, but better 30 minutes. Season the sauce with salt, pepper and Italian herbs and fold in Parmesan. - Bake
Finally, put the rigatoni with the sauce, the peas and the ham in a baking dish. Mix everything and top with grated mozzarella. Bake the casserole for 15 minutes in the preheated oven.
And now enjoy the heavenly delicious casserole! I am very happy about your feedback on the recipe.
Keep the pasta al forno properly and warm up – that’s how it works
If you have rigatoni al Forno, you can easily keep the casserole in the fridge. It is best to fill everything in an airtight box or cover the baking dish well. So your pasta al Forno keeps it fresh for about 2-3 days. To warm up you can either use the casserole in the oven 160 degrees top and bottom heat for about 15–20 minutes Warm up or heat in a medium level in portions in the microwave. If the casserole looks a bit dry when warming up, just add a little dash of cream – it will be nice and juicy again!
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