🍽️ Baked Rigatoni with Meat and Cream Sauce

Name: Baked Rigatoni with Meat and Cream Sauce
Total time: 70 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 150 g beef mince; 3 tbsp tomato paste; 200 ml vegetable broth; 200 ml cream; 1 tbsp butter, cold; 1 tbsp parmesan, freshly grated; salt; cayenne pepper; 400 g rigatoni; 150 g cooked ham; 200 g edamer cheese (grated)

739 kcal · 70 min · 4 servings

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Ingredients

1 tbsp olive oil
150 g beef mince
3 tbsp tomato paste
200 ml vegetable broth
200 ml cream
1 tbsp butter, cold
1 tbsp parmesan, freshly grated
salt
cayenne pepper
400 g rigatoni
150 g cooked ham
200 g edamer cheese (grated)

Instructions

1. Heat the olive oil in a pot.
2. Fry the minced meat while stirring until it is brown and crumbly.
3. Stir in one tablespoon of tomato paste and roast it briefly.
4. Deglaze with the vegetable broth.
5. Add the cream and bring the mixture to a boil.
6. Stir in the remaining tomato paste.
7. Let the sauce simmer for at least 30 minutes.
8. Melt the butter in the sauce.
9. Season the sauce with salt, cayenne pepper, and Parmesan.
10. Cook the rigatoni in plenty of salted water according to the package instructions until very al dente.
11. Stir the pasta occasionally.
12. Drain the pasta in a colander.
13. Let the pasta drip dry.
14. Return the pasta to the pot.
15. Cut the ham into strips 1/2 to 1 cm wide.
16. Add the sauce to the rigatoni.
17. Heat everything together.
18. Stir in the ham strips.
19. Let the ham strips warm up in the sauce for just a short time.
20. Preheat the oven to 180 degrees Celsius.
21. Place the pasta mixture in a large baking dish.
22. Divide it evenly among four small ovenproof dishes.
23. Sprinkle the grated Edamer cheese on top.
24. Bake on the middle rack until the cheese is golden brown.

Nutrition per serving

kcal: 739
Protein: 39 g · Fett/Fat: 45 g · Carbs: 44 g