Rigatoni al Forno
Time
Preparation time: 30 min.
Cooking or baking time: 20 min.
Total preparation time: 50 min.
Italian cuisine is absolutely delicious, in which my kids, my husband and I agree. We used to visit our favorite Italian about once a week, and at least one of us always ate Rigatoni al Forno.
Unfortunately, our favorite Italian has sensitively attracted prices, since then we do not go down that often. Then I spent a lot of time experimenting, but never got the Rigatoni right. Until my nice neighbor - pure-blooded Italian - has revealed her own recipe. Since then it works with the Rigatoni.
Ingredients and preparation:
- For a big casserole dish I cook 350 - 500 g of rigatoni (you can of course also take other noodles) in salted water.
- Meanwhile, fry 200 g of minced meat, add 200 g of cooked ham, finely chop an onion, as well as a clove of garlic.
- Add one tablespoon of tomato puree to the minced meat and sauté.
- A can of tomatoes (whether lumpy or chunky is a matter of taste), as well as a cup of whipped cream.
- Boil with stirring, simmer for about 20 minutes.
- Then add half a cup of milk.
- A small tin of peas (I prefer TK peas) and a slice of mushrooms in slices and season with broth, salt, pepper, oregano, thyme, chili and rosemary. If you want to make it easy - like me - take pizza spice.
- Mix the drained noodles with the sauce and place in a greased casserole dish. Sprinkle with plenty of grated cheese.
- • Bake at 175 degrees air circulation or 200 degrees top / bottom heat.
And there's an Italian salad with yoghurt dressing.
