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This dish, which my good Italian friend gave me, immediately became my favorite meal of all time. An Italian take on baked penne, this meal is sure to be a hit with guests because to its combination of savory, rich tastes with creamy cheese and al dente pasta. A robust foundation is laid with minced beef and tomatoes, and each mouthful is enriched with richness and satisfaction thanks to the inclusion of mozzarella and Parmesan cheeses.
Making this meal is easy, but the end result is worth it. Step by step, the flavors build upon one another in the oven, culminating in a velvety cheese sauce and a delicious beef and tomato combination. Indulge in the comforting and decadent baked penne that emerges from the oven, a golden, bubbling masterpiece. This recipe will quickly become a family favorite and is ideal for special occasions, casual get-togethers, or a quiet night in.
What You Need:
butter, 40 grams
Two tablespoons of flour, three bunches of chopped spring onions
1/2 cup of milk
Fettuccine rigate, 300 grams
Chop 150 grams of firm Parmesan cheese.
600 grams of minced beef, one chopped onion, and two minced garlic cloves
Tomatoes, cut and preserved in their own juice, 300 grams
Grated firm mozzarella cheese weighing 150 g
Adjust with salt and pepper, if desired.
Pathway:
To cook the pasta, boil a big pot of water that has been salted. Cook the penne rigate pasta until it reaches the al dente texture, as directed on the box. Reserve the drained liquid.
Whip up the Cheddar Sauce:
While the pan is on medium heat, melt the butter. Saute the chopped spring onions until they are tender.
After adding the flour, continue cooking for another minute or two, or until a paste develops.
Add the milk little by little while whisking constantly until a thick sauce forms.
After it has cooled a little, add the grated Parmesan and stir until melted and combined. Add black pepper and salt to taste. Remove off the table.
While the beef and tomatoes are cooking,:
A little amount of olive oil should be heated in a big pan over medium heat. Toss in the minced garlic and onion and cook until softened and slightly transparent.
Break up the minced meat with a spoon before adding it to the skillet. Brown the meat and remove any pinkness from it.
Toss in the chopped tomatoes and liquid from the cans. To let the flavors combine, simmer the mixture for around 10 minutes. Add black pepper and salt to taste.
Put the Plate Together:
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