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🍽️ Baked Rigatoni with Beef and Mozzarella

678 kcal · 30 min · 4 servings

Ingredients

• 400 g pasta (e.g. rigatoni)
• 400 g beef (e.g. neck or rib)
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil (20 ml)
• 1 tbsp tomato paste
• 100 ml vegetable broth
• 500 g chopped tomatoes (can)
• 0.5 bunch parsley (10 g)
• 150 g mozzarella
• salt
• pepper (from mill)

Instructions

1. 1. Bring plenty of water to a boil in a pot and season it generously with salt.
2. 2. Add the rigatoni pasta to the boiling water.
3. 3. Cook the pasta al dente according to the package instructions.
4. 4. Drain the pasta and rinse it briefly with cold water.
5. 5. Rinse the meat under cold running water.
6. 6. Pat the meat dry with kitchen paper.
7. 7. Cut the meat into small cubes.
8. 8. Peel the onion and the garlic.
9. 9. Finely chop the onion and the garlic.
10. 10. Heat oil in a large frying pan.
11. 11. Fry the meat cubes until golden brown.
12. 12. Add the chopped onion and garlic to the pan.
13. 13. Sauté the vegetables briefly.
14. 14. Stir the tomato paste into the pan.
15. 15. Deglaze the mixture with vegetable broth.
16. 16. Let the sauce come to a brief boil.
17. 17. Add the tomatoes to the sauce.
18. 18. Let the sauce simmer gently on low heat for about 30 minutes.
19. 19. Stir the sauce occasionally.
20. 20. Add a little water if necessary.
21. 21. Wash the parsley under running water.
22. 22. Shake the parsley dry.
23. 23. Finely chop the parsley.
24. 24. Set aside one tablespoon of parsley for decoration.
25. 25. Add the rest of the parsley to the sauce.
26. 26. Season the sauce with salt and pepper.
27. 27. Fold the drained pasta into the sauce.
28. 28. Transfer the pasta and sauce mixture into a baking dish.
29. 29. Slice the mozzarella cheese.
30. 30. Distribute the mozzarella slices over the pasta.
31. 31. Preheat the oven to 200 degrees Celsius (convection 180 degrees or gas mark 3).
32. 32. Bake the baking dish in the oven for about 10 to 15 minutes.
33. 33. Sprinkle the remaining parsley over the finished casserole.
34. 34. Serve the dish hot.

Nutrition per serving

• kcal: 678
• Protein: 40 g · Fett/Fat: 23 g · Carbs: 76 g