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Chef Gianluca Deiana Abis: Baked pasta/Pasta al forno



Prep. time: 30 minutes

Cook Time: 1 hour 20 minutes

Difficulty: 2 out of 5

Serve: 10

Ingredients:

Ingredients for baked pasta: 600 g Rigatoni pasta 4 Medium eggs 3 tablespoons Parmigiano Reggiano grated 300 g Scamorza (Provolone )

Ingredients for meatballs:

250 g minced pork

150 g sausage

100 g Parmigiano Reggiano grated

100 g bread crumbs

2 tablespoons chopped parsley

2 medium eggs

salt and pepper q.b.

1 pinch nutmeg

Ingredients for sauce:

1 l tomato puree

1 white onion

1 clove garlic

4 tbsp extra virgin olive oil

salt q.b.

5 basil leaves

black pepper q.b.

Ingredients for bechamel:

1 l of whole milk

80 g flour

80 g butter

salt q.b.

1 pinch nutmeg


Preparation:

To prepare the baked pasta, start with meatballs. First take the sausage, use a knife to put a shallow cut the entire length of the sausage and peel back the casing. Then chop the sausage. In the large bowl put chopped meat, sausage, grated Parmesan, chopped parsley and bread crumbs. Then add eggs, season with salt and pepper. mix all ingredients with your hands until you get a perfect mixture. Cover it and let it rest until the meatballs are prepared.

Then, take care of the sauce: in a large non-stick pan add oil, a whole clove of garlic and the finely chopped onion. When the oil is hot, pour the tomato puree. Add salt and pepper and cook for 30 minutes on a low heat, stirring occasionally. Meanwhile, shape the meatballs and place them on a plate. With this mixture you will be able to get about 70 meatballs. When tomato sauce is ready, remove the garlic and put the meatballs in the sauce. Season with salt and pepper and mix with a spatula. Cook again over low heat for 15 minutes. Then add the chopped basil leaves and continue cooking for another 5 minutes. Finally, proceed with the preparation of the eggs. Boil eggs for at least 8-10 minutes, then cool them under cold running water. Once cold, shell the hard-boiled eggs and cut them into slices and set them aside in a small bowl.

Then, cut the scamorza (Provolone ) into small cubes. Put in a small bowl and set aside.

At this point proceed with the preparation of the béchamel: heat the milk in a small saucepan. In a separate saucepan, heat the butter and let it melt over low heat. Turn off the heat and add the melted flour to the melted butter, stirring vigorously with a whisk to avoid the formation of lumps. Return the saucepan to the heat and cook the cream obtained over low heat until it becomes golden. Then add the hot milk to the wire, season with nutmeg and salt. Cook the béchamel sauce for 5-6 minutes on a low heat until it has thickened, continuing to mix with the whisk by hand. Transfer the béchamel to a bowl and cover it.

Boil the pasta in plenty of salted water. Drain it halfway through cooking.

Take the ready-made meatball sauce, and add it to the pasta. Mix the ingredients well with a spoon.

Then spread a thin layer of béchamel on the bottom of a baking dish and create a first layer of rigatoni and meatballs. Spread over the dough half of the hard-boiled eggs and half of the diced scamorza cheese (provolone), then sprinkle with half of the grated Parmesan cheese. Season the first layer with a few spoonfuls of béchamel and proceed with the second layer of pasta and meatballs spreading it evenly over the first. Complete the layer with other sliced ​​eggs. Sprinkle with diced scamorza cheese (provolone) and béchamel. Sprinkle with the remaining grated Parmesan and bake in oven at 180 ° for about 15 minutes. Once cooked, set the oven function to Grill mode and brown it for about 5 minutes. The baked pasta is ready: leave it to rest at room temperature 5-10 minutes before tasting it.


Chef tips:

You want to invite friends for dinner but don't have time to prepare baked pasta at the moment? You can also prepare it in advance and bake it just before being served. To speed up the preparation, you can prepare the meatball sauce even the day before! More practical than that ... Another small trick. If the taste of scamorza is too intense for you, no problem: you can use mozzarella or other cheeses of your choice.

#pastaalforno #bakedpasta #chefgianlucadeianaabis #italiantradition #meatballs #tomatosauce #friendsandfamily #holiday #sundaydish

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