November 23rd, 2024
Recipes
Baked Pasta with Ground Beef
Valentina P
- Difficulty
•
- Time 60"
Baked Pasta with Ground Beef! Lightly tomato-sauced pasta baked in the oven with beef and cheese until melty with satisfying crunchy edges. Super hearty, simple, and good.
How To MakeDiet Type: Classic
Shopping List
- 400 grams pasta (such as macaroni or penne)
- 24 ounces tomato passata (usually packed in a glass jar)
- 12 ounces lean ground beef
- 6 ounces low-moisture mozzarella cheese (diced or shredded)
- 2 eggs, whisked
- 1 carrot
- 1 celery stalk
- 1/2 yellow onion
- 1/4 cup white wine
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmigiano reggiano
- salt and red pepper flakes, to taste
Instructions
- Step 1: Cook the pasta to al dente according to package directions. Drain and set aside.
- Step 2: Finely chop the carrot, celery, and onion. Heat the olive oil in a pot over medium-high heat. Add the chopped vegetables. Cook for 3 minutes.
- Step 3: Add the ground beef. Cook for 3 more minutes, using the spatula to break the meat into small pieces. Then, pour in the white wine and cook for 3 more minutes. Stir often.
- Step 4: Pour in the tomato passata and season with some salt and pepper flakes. Bring to a simmer and then partially cover the pot with a lid. Simmer over medium heat for 20 minutes. Stir every few minutes. The sauce will sauce a bit watery.
- Step 5: Once the ragu has cooked, turn off the heat and stir in the cooked pasta.
- Step 6: Lightly grease a large baking dish and then pour half of the pasta mix into the dish. Sprinkle (or dollop) the mozzarella all over the top. Add the rest of the pasta over the mozzarella. Sprinkle the parmigiano reggiano all over the pasta. Finally, pour the whisked eggs evenly over the top of the pasta.
- Step 7: Bake the pasta for 20 to 25 minutes, or until the edges get golden and crisp.
- Serve: Enjoy! This is great with a simple side salad.
Recipe Notes
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Baked Pasta with Ground Beef
PT1H 400 grams pasta (such as macaroni or penne) 24 ounces tomato passata (usually packed in a glass jar) 12 ounces lean ground beef 6 ounces low-moisture mozzarella cheese (diced or shredded) 2 eggs, whisked 1 carrot 1 celery stalk 1/2 yellow onion 1/4 cup white wine 1/4 cup extra virgin olive oil 1/4 cup grated parmigiano reggiano salt and red pepper flakes, to taste Gluten Free 8 Servings
Ingredients:
