Italian 60 min

Pasta al Forno Siciliana

Name: Pasta al Forno Siciliana
Total time: 60 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 400g rigatoni; 2 cups beef and pork ragù; 1 cup fresh ricotta; 2 cups hard-boiled eggs (3 eggs), roughly chopped; ½ cup green peas, cooked; ½ cup Caciocavallo or provolone, sliced; ½ cup Parmigiano Reggiano, grated; 1 cup béchamel sauce; 2 tablespoons breadcrumbs; 2 tablespoons olive oil; Salt and black pepper to taste

comfort-foodbaking

Ingredientsfor 2

560

Cal

28g

Protein

60g

Carbs

24g

Fat

1400g rigatoni
22 cups beef and pork ragù
31 cup fresh ricotta
42 cups hard-boiled eggs (3 eggs), roughly chopped
5½ cup green peas, cooked
6½ cup Caciocavallo or provolone, sliced
7½ cup Parmigiano Reggiano, grated
81 cup béchamel sauce
92 tablespoons breadcrumbs
102 tablespoons olive oil
11Salt and black pepper to taste

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Instructions

1
Cook rigatoni until 3 minutes before al dente. Drain and toss with ragù. Season with salt.
2
Grease a deep baking dish with olive oil. Spread a thin layer of ragù on the bottom. Add half the pasta. Dot with spoonfuls of ricotta, scatter chopped eggs, peas, and sliced caciocavallo over the pasta.
3
Add the remaining pasta. Pour béchamel over the top, spreading to cover. Top with Parmigiano and breadcrumbs.
4
Drizzle with olive oil and bake at 375°F for 35–40 minutes until the top is deep golden brown and the sides are bubbling. Rest 15 minutes before cutting into squares and serving.