This isn’t your ordinary baked pasta dish! Nonna’s Italian Baked Pasta is a recipe passed down through generations, hailing from a charming Italian village. It’s a hearty and flavorful combination of juicy meat sauce, tender pasta, and a creamy cheese sauce, all baked to golden perfection.
Ingredients:
- For the Meat Sauce:
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 sweet peppers (any color), chopped
- 600 g ground beef or pork (or a combination)
- 2 tomatoes, chopped
- 150 g tomato sauce
- For the Cheese Sauce:
- 40 g butter
- 20 g all-purpose flour
- 500 ml milk
- 150 g shredded mozzarella cheese
- For the Assembly:
- 200 g Pipe Rigate pasta (or other tubular pasta)
- Salt and pepper to taste
- Vegetable oil
Instructions:
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Preheat the Oven: Get your oven ready for baking by preheating it to 180°C (356°F).
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Cook the Pasta: While the oven heats up, cook the Pipe Rigate pasta according to the package instructions until al dente (slightly firm to the bite). Drain the pasta and set it aside.
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Sauté the Aromatics: In a large skillet, heat a drizzle of vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté them until the onion becomes translucent and softened, about 5 minutes.
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Brown the Meat: Increase the heat slightly and add the ground meat to the skillet. Cook, breaking it up with a spoon, until browned on all sides.
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Veggie Time: Add the chopped sweet peppers and tomatoes to the browned meat. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.
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Simmer the Sauce: Stir in the tomato sauce and bring to a simmer. Season with salt and pepper to taste. Let the sauce simmer for 10 minutes to allow the flavors to meld.
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Make the Roux: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This forms a roux, which will thicken the cheese sauce.
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Creamy Cheese Sauce: Gradually whisk in the milk to the roux, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce thickens and becomes smooth.
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Cheese Power!: Remove the saucepan from the heat and stir in half of the shredded mozzarella cheese until melted and incorporated. Season with a pinch of salt and pepper, if desired.
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Combine and Bake: In a baking dish, combine the cooked pasta with the meat and vegetable sauce. Pour the creamy cheese sauce over the top and gently mix everything together.
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Cheesy Topping: Sprinkle the remaining shredded mozzarella cheese over the entire dish.
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Bake to Perfection: Bake the assembled pasta dish in the preheated oven for 25-30 minutes. You’re looking for a golden brown and bubbly top.
More Information:
- Feel free to substitute ground chicken, turkey, or sausage for the ground beef or pork, depending on your preference.
- If you don’t have Pipe Rigate, other tubular pastas like penne or rigatoni will work well too.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Conclusion:
Nonna’s Italian Baked Pasta is a comforting and flavorful dish that’s perfect for sharing with family and friends. It’s a delicious reminder of the simple pleasures found in traditional Italian cooking. So ditch the takeout menus and embrace the magic of this village treasure!